Russian Borsch
![Card image cap](/sites/default/files/Russian-Borsch.jpg)
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.
Recipe Author: Beautiful on Raw
Preparation Time: 45
Serves: 4
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.
Ingredients: avocado, beetroot, carrot, celery, cucumber, green onion, lemon, parsley, raw honey, sweet pepper, tomato
Recipe Type: Soup