Serves: 6
Total Calories: 245
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.
This Turkish Borscht recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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