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Turkish Borscht

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      Title: TURKISH BORSCHT
 Categories: Soups, Vegetarian, Vegetables, Turkish
      Yield: 6 Servings
 
      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
 
  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.
 
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