Turkish Borscht
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
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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