| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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