Recipe number 67737 is

Turkish Borscht



The ingredients are:
1 tbsp Safflower Oil 2 Onions, chopped 3 Cloves Garlic, chopped 1 lb Raw beets, chopped 2 cup Shredded cabbage 2 Stalks Celery, sliced 2 medium Potatoes, diced 1 medium 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 tbsp Chopped fresh dill 1 cup Plain low-fat yogurt

The recipe yield is:
6 Serving

Info:
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.

Note:
Soups; Vegetarian; Vegetables



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