|
| Home
-> [Arabic, Easter, Eastern European, Middle Eastern, Russian, Soups & Stews, Turkish, Vegetables, Vegetarian] -> [Turkish borscht Recipe] |
| |
| |
Turkish borscht
|
| Artist: |
_ |
| Categories: |
Arabic, Easter, Eastern European, Middle Eastern, Russian, Soups & Stews, Turkish, Vegetables, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
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
| med | Potatoes, diced | | 1
| med | 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 |
|
Procedures:
| 1 | From: gourmet vegetarian feasts, by martha rose shuleman, 198Heat oil in a large heavy-bottomed soup pot and add onion and garlic. | | 2 | Saute for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper. | | 3 | Cook, stirring, for another minute, then add water or stock. | | 4 | Bring to a boil, cover, reduce heat and cook for 1 hour. | | 5 | Remove 2 cups from pot and puree in a blender or put through a food mill. | | 6 | Return to soup pot. | | 7 | Correct seasonings. | | 8 | Serve, topping each bowl with a spoonful of yogurt. |
|
|
|
| |
| |
| |
|
|
|
|
|
|