Victoria Boutenko's RAW Borscht

Name: Victoria Boutenko''s RAW Borscht Recipe
Yield: 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.

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Number of Servings: 10

Ingredients

Borscht By Victoria BoutenkoServes 7 to 10 | Special Equipment: Blender or Vita-MixIngredients:3 beets, peeled1 small root ginger, sliced3 to 4 cloves garlic, peeled6 to 7 bay leaves2 carrots, chopped2 stalks celery2 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 oilSea salt to taste1/2 cup walnuts1/4 head cabbage, diced or grated1 to 2 carrots, diced or grated1 bunch parsley, diced or gratedDirections: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.

Servings Per Recipe: 10

Nutritional Info 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

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Member Reviews

CD12691001
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