Turkish Borscht

Submitted by daviestwin2

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1

TABLESPOON SAFFLOWER OIL

2

EACH ONIONS
chopped

3

CLOVES GARLIC
chopped *

1

POUND BEETS
raw, chopped

2

CUPS CABBAGE
shredded

2

STALKS CELERY
sliced *

2

MEDIUM POTATOES
diced

1

MEDIUM GREEN BELL PEPPERS
or red pepper, chopped

2

QUARTS WATER
or vegetable stock *

½

POUND TOMATOES
chopped

1

X SALT AND BLACK PEPPER *

½

TEASPOON DILL SEED
crushed

1

X LEMON JUICE *

3

TABLESPOONS DILL WEED
fresh

1

CUP YOGURT, PLAIN

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

Comments

Nutrition Facts

Serving Size 294g (10.4 oz)

Amount per Serving

Calories 158 22% of calories 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?

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