Turkish Borscht

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Turkish Borscht

 

1 tbsp. safflower oil 2 onions, chopped 3 cloves garlic, chopped 1 lb. raw

beets, chopped 2 cs. shredded cabbage 2 stalks celery, sliced 2 medium potatoes,

diced

1 medium green or red pepper, chopped 2 quarts water or vegetable stock 1/2 lb.

tomatoes, chopped sea salt and pepper to taste 1/2 tsp. dill seeds, crushed

juice of one lemon 3 tbsps. chopped fresh dill 1 c. plain low-fat yogurt

 

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. serve 6

 

 

 

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