Armenian Borscht (Armyanski Borscht)

Adapted from Vegetarian Dishes From Across the Middle East by Arto der Haroutunian.

• 1 medium beet, unpeeled, but washed
• 4 Tbs (2 oz) butter
• 1/2 onion, finely chopped
• 1 carrot, peeled and chopped
• 1 stick celery, chopped
• 1 cup finely shredded cabbage
• 2/3 cup (2 oz) thinly sliced mushrooms
• 1 small turnip, peeled and finely chopped
• 6 to 8 cups water
• 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper

Garnish

• 1 1/4 cups (10 fl oz) yogurt

Place whole beet in a saucepan, cover with water, bring to a boil, then simmer until cooked -- about 30 minutes.  Drain and leave to cool.  (Might try reserving the liquid for use in the soup stock?)

Melt the butter in a large pan, add prepared vegetables (sans beet) and saute for a few minutes.
Add the water, bring to a boil and then simmer until vegetables are just tender.

Remove the skin from the beet, then chop the beet and add it to the soup.  By cooking the beet in its skin and adding it at this stage, you should get a rich red soup.

Poke holes in the lemon and drop it into the soup.  This will give a tartness to counteract the sweetness of the beet.  Add the seasoning and simmer for a further 10 to 15 minutes.

Taste and adjust seasoning, if necessary, and remove and discard the lemon before serving.  To serve, spoon the soup into individual bowls and place 2 tablespoons of yogurt in the center of each.