I have a bunch of huge red beets in my bottom crisper drawer, so was thrilled when our guest Raw Food Chef, the wonderful Rachel Carr, shared her recipe for this beautiful chilled summer Borscht.
Borscht is a Russian beet and cabbage soup that is eaten either cold or hot. This raw version stays good for several days and is best eaten chilled.
- 2 C. Water
- 3 Beets- peeled and cut
- 1” ginger root
- 3-4 Cloves Garlic
Blend until smooth, strain and set aside
- 2 C. Water
- 3 Stalks Celery
- 3 Oranges-peeled and seeded
- 1 Carrot
- 1 C. Grated Cabbage
- 1/2 C. Walnuts
- 1/2 C. Parsley
- 1/4 C. Olive Oil
- 1 1/2 Tb. Apple Cider Vinegar
- 1 Tb Salt.
- 1 Tb. Raw Honey, agave or yacon syrup
- 1 tsp. Black Pepper
- 1 tsp. Caraway Seed
Blend coarsely and mix with strained liquid. Pour into serving bowls, top with shredded cabbage and fresh dill.
Rachel Carr, formerly Executive Chef of Cru Raw Food Restaurant in Silverlake, Los Angeles, is now Executive chef at Sunfood Cafe in Studio City, Los Angeles. Visit her fantastic blog for more raw food recipes.
This recipe looks delicious! It seems pretty easy to make – I really look forward to giving it a try. Thanks. 😉