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Turkish Borscht

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 tablespoon safflower oil
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2 each onions
chopped
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3 Cloves garlic
chopped
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1 pound beets
raw, chopped
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2 cups cabbage
shredded
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2 Stalks celery
sliced
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2 medium potatoes
diced
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1 medium green bell peppers
or red pepper, chopped
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2 quarts water
or vegetable stock
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½ pound tomatoes
chopped
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1 x salt and black pepper
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½ teaspoon dill seed
crushed
1 x lemon juice
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3 tablespoons dill weed
fresh
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1 cup yogurt, plain
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Ingredients

Amount Measure Ingredient Features
15 ml safflower oil
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2 each onions
chopped
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3 Cloves garlic
chopped
* Camera
453.6 g beets
raw, chopped
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473 ml cabbage
shredded
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2 Stalks celery
sliced
* Camera
2 medium potatoes
diced
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1 medium green bell peppers
or red pepper, chopped
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2 quarts water
or vegetable stock
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226.8 g tomatoes
chopped
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1 x salt and black pepper
* Camera
2.5 ml dill seed
crushed
1 x lemon juice
* Camera
45 ml dill weed
fresh
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237 ml yogurt, plain
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 15822% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 91mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 10g
Vitamin A 11% Vitamin C 66%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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