Raw Russian Borscht
I prefer the healthy, uncooked vegetarian version of this Russian classic. This is an adaptation from the recipe found in my third book.
I prefer the healthy, uncooked vegetarian version of this Russian classic. This is an adaptation from the recipe found in my third book.
- 2 tablespoons honey
- pinch salt
- 2 cups tomato juice
- 1/4 cup parsley chopped
- 1 cup carrot juice
- 1/2 cup cucumber juice
- 1/2 cup celery juice
- 1/2 cup lemon juice
- 1/4 cup sun dried tomatoes rehydrated
- 1/4 cup red pepper chopped
- 1 cucumber chopped
- 3 scallions chopped
- 1 avocado chopped
- 1 cup tomatoes diced
- pinch cumin
- pinch cayenne
- Carbohydrate 69.7978985084229 g
- Cholesterol 0 mg
- Fat 15.895879375 g
- Fiber 14.0676836206762 g
- Protein 9.95117537537088 g
- Saturated Fat 2.3486734375 g
- Serving Size 1 1 Serving (988g)
- Sodium 1075.85715000098 mg
- Sugar 55.7302148877467 g
- Trans Fat 1.2583135 g
- Calories 409 calories
Step-by-step
- Using a regular, countertop juicer, juice the first five ingredients 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.
Raw beet or tomato-based cold soups require strict attention to timing that measurements alone cannot convey. Countertop centrifugal and masticating juicers extract moisture at vastly different speeds; process the dense root vegetables first and reserve the watery cucumber and celery components to flush residual pulp through the feed chute. Dissolving honey directly into a small portion of room-temperature carrot juice ensures proper emulsification before it contacts cold fats. Pulse the remaining solid vegetables in a food processor for precisely ten to fifteen pulses to achieve a uniform 3-millimeter dice without generating heat that dulls the bright acidity of the lemon juice. Sun-dried tomatoes must soak in warm water for at least twenty minutes until pliable before chopping, whereas fresh tomatoes are folded in raw to preserve cellular water. Substituting bottled citrus juice for freshly squeezed lemon alters the titration point, requiring an extra pinch of cayenne to rebalance the heat profile.
