Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Safflower Oil 2 qt Water or Vegetable stock
2 Onions, chopped 1/2 lb Tomatoes, chopped
3 Cloves Garlic, chopped Sea salt and pepper to taste
1 lb Raw beets, chopped 1/2 ts Dill seeds, crushed
2 c Shredded cabbage Juice of one lemon
2 Stalks Celery, sliced 3 tb Chopped fresh dill
2 md Potatoes, diced 1 c Plain low-fat yogurt
1 md Green or red pepper, chopped

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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