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| RECIPE FOR TURKISH BORSCHT |
Title: Turkish Borscht
Category: Vegetarian
Serves: 6
Ingredients:
| 1.00 | tb | Safflower Oil | | 2.00 | | Onions, chopped | | 3.00 | | Cloves Garlic, chopped | | 1.00 | lb | Raw beets, chopped | | 2.00 | c | Shredded cabbage | | 2.00 | | Stalks Celery, sliced | | 2.00 | md | Potatoes, diced | | 1.00 | md | Green or red pepper, chopped | | 2.00 | qt | Water or Vegetable stock | | 0.50 | lb | Tomatoes, chopped | | | Sea salt and pepper to taste | | 0.50 | ts | Dill seeds, crushed | | | Juice of one lemon | | 3.00 | tb | Chopped fresh dill | | 1.00 | c | Plain low-fat yogurt |
Instructions:
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.
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