| 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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