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
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.