Turkish Borscht Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Safflower Oil,
2: Onions, chopped
3 Cloves: Garlic, chopped
1 lbs: Raw beets, chopped
2 cup: Shredded cabbage,
2 Stalks: Celery, sliced
2 medium: Potatoes, diced
1 medium: Green or red pepper, chopped
2 quart: Water or Vegetable stock,
1/2 lbs: 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp