🫙 From the Spice Rack
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, ch...
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Ingredients8 items
Ingredients
- 1tbsp safflower oil
- 2onions, chopped
- 3Clovegarlic, chopped
- 1lbraw beets, chopped
- 2cup shredded cabbage
- 2stalks celery, sliced
- 2medium potatoes, diced
- 1medium green or red pepper, chopped
Directions
- 1
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 Pota
- 2
Heat oil in a large heavy-bottomed soup pot and add onion and garlic
- 3
Saute for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper
- 4
Cook, stirring, for another minute, then add water or stock
- 5
Bring to a boil, cover, reduce heat and cook for 1 hour
- 6
Remove 2 cups from pot and puree in a blender or put through a food mill
- 7
Return to soup pot
- 8
Correct seasonings