Russian Borscht
From RawFood 14 years ago
- 20 minutes to make
- Serves 2
I prefer the healthy, uncooked vegetarian version of this Russian classic. This is an adaptation from the recipe found in my third book entitled “Quantum Eating” available from my website www.beautifulonraw.com
Ingredients
- 2 cups tomato juice shopping list
- 1 cup carrot juice shopping list
- 1/2 cup of cucumber shopping list
- 1/2 cup celery juice shopping list
- 1/2 cup lemon juice shopping list
- 2 Tablespoons honey. shopping list
- 1/4 cup sundried tomatoes, rehydrated shopping list
- 1/4 cup red pepper, chopped shopping list
- 1 medium cucumber, chopped shopping list
- 3 scallions, chopped shopping list
- 1 avocado, peeled and chopped shopping list
- 1 cup tomatoes, diced shopping list
- 1/4 cup fresh parsley, chopped shopping list
- dash of cumin shopping list
- dash of salt shopping list
- dash of cayenne pepper shopping list
How to make it
- Using a regular, countertop juicer, juice the first five vegetables into the approximate amounts listed and combine all juices into a large bowl.
- Dissolve honey in part of the vegetable juice. Add this mixture to the remaining ingredients in a food processor and pulse until thoroughly mixed but still chunky. Distribute among serving bowls and garnish with fresh herbs.
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