Turkish Borscht

Servings: 6-8
Total time: 80min

1 tbsp sunflower oil
2 onions
3 cloves garlic
1 lb raw beets
1/2 large cabbage
2 stalks celery
2 medium potatoes
1 medium green or red pepper
1l water or vegetable stock
1/2 lb tomatoes, chopped
sea salt and pepper to taste
1/2 tsp dill seeds, crushed
juice of one lemon
3 tbsp chopped fresh dil
1 cup plain low-fat yogurt


1. Heat oil in a large heavy-bottomed soup pot and add the onion and garlic. Sauté for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper. 

2. Cook, stirring, for another minute, then add water or stock. Bring to a boil, cover, reduce heat and cook for 1 hour.

3. Remove 2 cups from pot and puree in a blender or put through a food mill. Return to soup pot.  Correct seasonings.

4. Serve by topping each bowl with a spoonful of yogurt.

Without the yogurt you can make this dish compatible to vegan diet.