Raw Borscht - Recipe With Photo And Video

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

An unusual and delicious version of borscht made from completely raw products.

Ingredients

Beets - 2 pcs. (380 g)

Cabbage - 280 g

Carrots - 1 pc. (100 g)

Avocado - 2 pcs. (300 g)

Orange - 1 pc. (450 g)

Cherry tomatoes - 250 g

Bulgarian pepper - 0.5 pcs. (100 g)

Lemon juice - 1 tablespoon

Salt to taste

Pepper to taste

Garlic - 2 cloves

Asafoetida - 0.5 tsp (optional)

Dill - 15 g

Water - 1-1.5 l

Used a 700 W PHILIPS blender

• 37 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Video recipe: Raw borscht

Step by step recipe with photos and videos

Many people who eat raw food have also eaten borscht at some point. Therefore, it is not surprising that such an interesting dish as raw borscht has appeared. The soup is made entirely from raw ingredients and is really delicious. Such borscht is usually served with sour cream from seeds (also raw), as well as with a drop of olive oil. You can eat it both cold and slightly warm - warmed up to about 40 ° C (it is to this temperature that raw foodists allow themselves to heat products). Therefore, I like to cook such a soup in the warm season (and you don't have to be a raw foodist for this)))

To prepare raw borscht, we need these products.

Before cooking, all vegetables must be well washed and cleaned.

Shred cabbage.

Cut half the pepper into small pieces.

Cut the avocado pulp into pieces. Pour with lemon juice, sprinkle with black pepper and stir. Lemon juice will keep the avocado from darkening. And I also want to note that avocado plays the role of potatoes in raw borscht.

Three carrots on a grater.

Cut one beet into small pieces for a blender.

And three other beets are also grated.

Now we start to throw the necessary components into the blender. First of all, we send chopped beets and cherry tomatoes.

Then half a chopped pepper and 2 cloves of garlic. We squeeze the juice of one orange there. Pour in salt to taste, and asafoetida if desired.

Pour in 1 liter of water (or as much as your blender can hold) and whisk. The water can then be simply topped up to taste. Since someone loves the soup is thicker, and someone is more liquid.

Chop a fragrant green dill.

Take a saucepan or deep bowl and proceed to the final stage of making the soup. Put cabbage, carrots, grated beets, avocado and dill in a saucepan.

Pour it all with a liquid vegetable mixture (what was whipped in a blender) and stir. At this stage, evaluate whether you need to add more water or it will be fine. And salt can be added if necessary.

That's all, raw borscht is ready! Serve the soup cold or lukewarm with a drop of olive oil and raw sour cream (if you are not a raw foodist, you can use regular).

Enjoy your meal!