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Turkish Borscht
soups, vegetables, vegetarian, turkish
1 tablespoon safflower oil
2 onions, chopped
3 cloves garlic, chopped
1 lb raw beets, chopped
2 cup shredded cabbage
2 stalks celery, sliced
2 medium potatoes, diced
1 medium green or red pepper, chopped
2 quart water or vegetable stock
1/2 lb tomatoes, chopped
1 sea salt and pepper to taste
1/2 teaspoon dill seeds, crushed
1 juice of one lemon
3 tablespoon chopped fresh dill
1 cup plain low-fat yogurt
From: Gourmet Vegetarian Feasts, by Martha Rose Shuleman, 1989.
Heat oil in a large heavy-bottomed soup pot and add onion and garlic. Saute for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper. Cook, stirring, for another minute, then add water or stock. Bring to a boil, cover, reduce heat and cook for 1 hour.
Remove 2 cups from pot and puree in a blender or put through a food mill. Return to soup pot. Correct seasonings.
Serve, topping each bowl with a spoonful of yogurt.
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