Turkish borscht

Main Ingredient: Various Vegetables
Course: Various soups and stews
Cuisine: Russian Turkish Various Middle Eastern
Occasion: Easter
Dietary: Various vegetarian
Special food: Arabic
Yield:

Turkish borscht ingredients

1 T Safflower oil
2 Onion, chopped
3 Cloves garlic, chopped
1 lb Raw beets, chopped
2 c Shredded cabbage
2 Stalks celery; sliced
2 med Potatoes, diced
1 med Green or red pepper, chopped
2 qt Water or vegetable stock
1⁄2 lb Tomatoes, chopped
Sea salt and pepper to taste
1⁄2 t Dill seeds, crushed
Juice of one lemon
3 T Chopped fresh dill
1 c Plain low-fat yogurt

Cooking Turkish borscht

1. From: gourmet vegetarian feasts, by martha rose shuleman, 198Heat oil in a large heavy-bottomed soup pot and add onion and garlic.
2. Sautei for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper.
3. Cook, stirring, for another minute, then add water or stock.
4. Bring to a boil, cover, reduce heat and cook for 1 hour.
5. Remove 2 cups from pot and puree in a blender or put through a food mill.
6. Return to soup pot. Correct seasonings.
7. Serve, topping each bowl with a spoonful of yogurt.