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Turkish Borscht

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Description: Basic recipe makes six servings, at RecipeSource.
Announcement: RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Turkish Borscht Categories: Soups, Vegetarian, Vegetables Yield: 6 servings 1 tb Safflower Oil 2 Onions, chopped 3 Cloves Garlic, chopped 1 lb Raw beets, chopped 2 c Shredded cabbage 2 Stalks Celery, sliced 2 md Potatoes, diced 1 md Green or red pepper, chopped 2 qt Water or Vegetable stock 1/2 lb Tomatoes, chopped Sea salt and pepper to taste 1/2 ts Dill seeds, crushed Juice of one lemon 3 tb Chopped fresh dill 1 c Plain low-fat yogurt From: Gourmet Vegetarian Feasts, by Martha Rose Shuleman, 1989. 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. MMMMM
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