Turkish Borscht
| Yield: | 6 Servings |
| Categories: | Soups, Vegetarian, Vegetables |
| 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 |
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