Turkish Borscht

Recipe: 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


  1. Heat oil in a large heavy-bottomed soup pot and add onion and garlic.
  2. Saute for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper.
  3. Cook, stirring, for another minute, then add water or stock. Bring to a boil, cover, reduce heat and cook for 1 hour.
  4. Remove 2 cups from pot and puree in a blender or put through a food mill. Return to soup pot. Correct seasonings.
  5. Serve, topping each bowl with a spoonful of yogurt.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)