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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 168.4
  • Total Fat: 14.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 28.6 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Victoria Boutenko's RAW Borscht calories by ingredient
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Victoria Boutenko's RAW Borscht

Submitted by: APPIFANIE


Number of Servings: 10

Ingredients

    Borscht By Victoria Boutenko

    Serves 7 to 10 | Special Equipment: Blender or Vita-Mix

    Ingredients:

    3 beets, peeled
    1 small root ginger, sliced
    3 to 4 cloves garlic, peeled
    6 to 7 bay leaves
    2 carrots, chopped
    2 stalks celery
    2 tablespoons apple cider vinegar (we use the water from our Italian olives instead!)
    1 tablespoon honey 3 to 4 oranges, peeled, seeds removed (we use Agave nectar instead of honey!)
    1 cup olive oil
    Sea salt to taste
    1/2 cup walnuts
    1/4 head cabbage, diced or grated
    1 to 2 carrots, diced or grated
    1 bunch parsley, diced or grated

    Directions:

    Blend the beets, ginger, garlic, and bay leaves with 2 cups water in a blender or Vita-Mix. Pour the mixture into a big bowl.

    Blend the carrots, celery, apple cider vinegar, oranges, honey, olive oil, and sea salt with 2 cups water about 30 seconds. Add the walnuts and blend on low speed very quickly, so they break into small pieces but do not blend. Pour in the same bowl and stir. Add the cabbage, carrots, and parsley to the blended mixture. Stir and serve.

Directions



Number of Servings: 10

Recipe submitted by SparkPeople user APPIFANIE.






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Member Ratings For This Recipe

  • This was my first attempt at borscht and I am pleased with the results. My only changes were using cilantro instead of parsley because I like it better and adding the juice of one key lime at the end to brighten it up; sort of Mexicanized it. It's really good. Might add some tabasco later. - 7/2/12

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