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Turkey Borscht

Print Recipe
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)