Recipe for Turkish Borscht

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1 tbl	Safflower Oil
2 x	Onions, chopped
3 x	Cloves Garlic, chopped
1 lb	Raw beets, chopped
2 cup	Shredded cabbage
2 stalk	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 tsp	Dill seeds, crushed
	Juice of one lemon
3 tbl	Chopped fresh dill

Instructions:

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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