Name: Turkey Borscht
Ingredients: 1 turkey thigh; 0 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; 0 water as needed; 0 black pepper or pepper sauce (optional); 0 sour cream or yogurt and fresh chopped dill

Turkey Borscht

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Course Meat, Fish & Seafood Dishes, Soups, Chilis & Stews

Servings 8 large servings

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

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)

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Turkey Borscht

Turkey Borscht

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