Turkey Borscht

Ingredients

1
turkey thigh
 
olive oil
1
head of cabbage (shredded in the processor )
1 bunch
beets (scrubbed and shredded in the processor)
4
large carrots (scrubbed and shredded in the processor)
4
tomatoes (chopped)
2 tablespoons
dill seed
2 tablespoons
caraway seed
2
lemons (juiced)
2 quarts
stock
 
water as needed
 
black pepper or pepper sauce (optional)
 
sour cream or yogurt and fresh chopped dill
Yields:
large servings

Instructions

Brown the turkey thigh in enough olive oil to coat the pan. Add to the pot: cabbage, beets, carrots, tomatoes, dill seed, lemon juice, stock and caraway.  Simmer for a couple hours, adding water as needed to make a very thick soup. Remove the meat and shred and return to the soup pot. Taste and season with black pepper or pepper sauce, and optional sour cream and dill.  (Recipe #840)

 

 

Dietary Preferences: