MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Turkish Borscht
  Categories: Soups, Vegetarian, Vegetables
       Yield: 6 servings
  
       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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