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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. Charrin' off the Ol' Point..from the O :-)
Your Turkish Borscht is ready. Buon appetito!
Related recipes: Soups, Vegetarian, Vegetables, Echo
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
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