Turkish Borscht
Submitted by daviestwin2
A vegetarian beet soup loaded with cabbage, potatoes, tomatoes, and bell pepper, seasoned with dill seed and finished with a swirl of yogurt. A Turkish twist on classic borscht that’s hearty, vibrant, and nourishing.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsBorscht gets a Turkish passport in this vegetarian version that’s every bit as soul-warming as the original.
Raw beets, shredded cabbage, potatoes, celery, tomatoes, and bell pepper simmer together for a full hour until everything melts into a deep, ruby-red broth. Crushed dill seed and fresh dill weed bring that distinctive Eastern European aroma.
Pureeing a couple cups of the soup and stirring it back in gives the broth body without cream. A dollop of plain yogurt on each bowl adds a cool, tangy contrast to the earthy sweetness.
Chef Tips
- Chop the beets last to keep the staining to a minimum
- Pureeing just part of the soup gives it body while keeping chunky texture
- A squeeze of lemon juice at the end brightens the whole pot
- Wear gloves when handling raw beets unless you want pink hands for a day
Ingredients
Directions
Heat oil in a large heavy-bottomed soup pot and add onion and garlic.
Sauté 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 purée 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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