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Turkish borscht

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

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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
  • 2483527⁄624973141 lb Tomatoes, chopped
  • Sea salt and pepper to taste
  • 2483527⁄624973141 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.


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