Turkish Borscht

Recipe Ingredients

1 tablespoon	15ml	Safflower oil
2		Onions - chopped
3		Garlic - chopped
1 lb	454g / 16oz	Raw beets - chopped
2 cups	474ml	Shredded cabbage
2		Celery - sliced
2		Potatoes - diced (medium)
1		Green or red pepper - chopped (medium)
2		Water or vegetable stock
1/2 lb	227g / 8oz	Tomatoes - chopped
		Sea salt and pepper to taste
1/2 teaspoon	2.5ml	Dill seeds - crushed
		One lemon - juice of
3 tablespoons	45ml	Chopped fresh dill
1 cup	237ml	Plain low-fat yogurt

Recipe Instructions

Source:
Mrs. Andrew R. Quenton

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