Raw Borscht / Beetroot Soup
Submitted by Acacia on December 18, 2011 - 9:28am
(1 vote)
Servings:
1This recipe is adapted from Juliano's recipe posted by Carlamartin, adapted to one serving and with the ingredients I had at hand.
It tastes really similar to the Duchy Organics non-raw
organic beetroot soup sold in the UK.
Vitamin blender with a little boiling water helps heat up the soup in wintertime.
Ingredients:
For blended soup:
1 beet (medium size)
1 orange (mine was slightly larger than the
beet)
1/4 tsp cayenne or jalapeño pepper (for mild flavor, feel free to add more for extra heat)
1 garlic clove, minced
1/3 tsp fresh ginger, minced
1 T chopped green or
red onion
1 teaspoon fresh chopped dill
1 teaspoon fresh chopped basil
1 stalk or approx 3 T chopped fresh fennel
.33 cup olive
oil
2 T lemon juice (I used the wedges from a half a lemon after hand-squeezing most of the juice out for something else)
1/4 C soaked almonds (I used these to replace the avocado)
1/2 C boiling water for warm dish, or according to
how thick you like the soup
1/2 teaspoon himalayan crystal salt.
Additional Items you could mix in to the blended soup by hand for added texture and/or for decoration:
½ apple, cut into thin
slices
½ avocados, cubed
½ large or 1 small grated carrot
½ bell pepper or Romano pepper, cubed or sliced into rings
Preparation:
Blend all blended soup ingredients in your blender and serve immediately.
If using any of the additional texture items, mix them in by hand in a bowl. Serve garnished e.g. with apple
slices.
