Russian Borsch

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Yield: 4 portions

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Aside from juicing, one of my favorite ways to use fresh beets is this classic Russian Borsch recipe (modified to be raw of course) from Quantum Eating.

 DIRECTIONS

Step 1 Ingredients:

  • 1 ½ cups tomato juice
  • 1 cup carrot juice
  • ½ cup cucumber juice
  • ½ cup celery juice
  • ½ cup lemon juice

Combine all these juices in a large bowl. This should be 4 cups of freshly squeezed vegetable juice.

Step 2 Ingredients:

  • 1 teaspoon raw honey
  • 1 cup of beet root, shredded
  • 1 cup sweet bell pepper, minced
  • 1 medium cucumber, chopped
  • 3 green onions, minced
  • 1 large avocado, chopped
  • 2 cups of tomatoes, freshly diced
  • ¼ cup fresh parsley, chopped
  • dash of ground cumin (optional)
  • Celtic salt and cayenne pepper (optional)

Add all these ingredients to the bowl containing the vegetable juice. Stir well and refrigerate for 1-2 hours, so the flavors combine better. Serve chilled. Enjoy!

Preparation time is 45 minutes plus refrigeration time.