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Soup Turkish Borscht
 
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Doctor
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Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Sat Feb 10, 2007 8:04 pm    Post subject: Turkish Borscht Reply with quote

Turkish Borscht

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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Yemek Tarifleri
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Joined: 18 Jun 2006
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Location: Turkey




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