Turkish Borscht Recipe

From: Gourmet Vegetarian Feasts, by Martha Rose Shuleman, 1989.

Step 1

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.

Step 2

Remove 2 cups from pot and puree in a blender or put through a food mill. Return to soup pot. Correct seasonings.

Step 3

Serve, topping each bowl with a spoonful of yogurt.

Things You'll Need

  • 1tb Safflower Oil
  • 2 Onions, chopped
  • 3 Cloves Garlic, chopped
  • 1lb Raw beets, chopped
  • 2c Shredded cabbage
  • 2 Stalks Celery, sliced
  • 2md Potatoes, diced
  • 1md Green or red pepper, chopped
  • 2qt Water or Vegetable stock
  • 1/2lb Tomatoes, chopped
  • Sea salt and pepper to taste
  • 1/2ts Dill seeds, crushed
  • Juice of one lemon
  • 3tb Chopped fresh dill
  • 1c Plain low-fat yogurt

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