Title: Turkish Borscht
Categories: Soup Vegetarian Vegetable
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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