There are a lot of recipes for raw borsch. Probably, each raw foodist has his own. So I came up with my own recipe. Or rather, I cooked, cooked, and it turned out so delicious that I urgently had to write down what I had put there, otherwise I would be forgotten.

So, we begin to create yummy.

  Ingredients:

• Red cabbage
• Savoy cabbage
• Avocado
• Carrot
• Beet
• Garlic
• Dill
• Parsley
• Sea salt

I do not write the number of ingredients. It all depends on the number of servings and your addictions. For example, I love that there are more beets in the borsch, and this time there are more carrots. Champignon I put 1 little thing per serving, and maybe two.

But in general, almost everything is equally divided, except for garlic and herbs, of course.

If you already do without salt, then that's great! You can add a little lemon juice.

I grated beets and carrots on a grater for Korean carrots. Chopped cabbage finely and finely, chopped avocado and mushrooms arbitrarily. As the soul pleased. Chopped garlic and herbs. Salted. Laid out on plates. Poured water at room temperature and added a lot of sour cream (per serving - a whole cup). The result was a wonderful color resembling a real borsch with real sour cream. Goodies !!!

I don’t know about you, but I always loved sour cream, especially homemade. And now I am happy to make raw food sour cream. Read the recipe

Yes, so as not to freeze in the winter, try to get all the products out of the refrigerator in advance so that they warm to room temperature.

Raw food borschwhose recipe has come (like most others) is completely spontaneous. “Raw food” - means that all herbal ingredients were both raw before cooking, and remained so at the end.

Ingredients - for 2-3 servings:

Carrots (5-7 medium)
   Beets (2 medium)
   Tomatoes (2-3 medium)
   White cabbage (a quarter of an average head of cabbage)
   Sweet pepper (1 medium)
   Greens (Dill, chives, etc.)
   Half an orange or lemon (medium size)
   Corn (1 average ear) - optional
   Avocado (1 medium) - optional
   Cold Pressed Vegetable Oil - Optional
   Onion (1 medium onion) - optional

Carefully wash everything that you need to peel and peel. Then squeeze the juice from carrots and beets. To do this, we need 4-5 medium carrots and 1 beet. Juice is best squeezed on a juicer. If you don’t have a juicer, just grate the carrots and beets on a fine grater and squeeze what you got through cheesecloth. Cake can be safely thrown away. For borsch, we take new beets and two medium carrots, grate (it is possible for Korean carrots). Now we take the tomatoes, cut them and put in a blender, add sweet pepper there (if you like it sharper - add more hot pepper to your taste), add cabbage. We grind all this to a homogeneous consistency. You can grind the cabbage separately or finely chop with a knife, or rub on a grater - as you wish. Then cut the grain with a knife from corn. By the way, you can not add corn, it’s for everyone, borscht and without it it turns out very tasty. We are for eating seasonal fruits and vegetables, since at the time of preparation we had young corn, we decided to use it. Next, finely chop the greens. When all the ingredients are grated and cut, the juice is squeezed, we just mix everything in a container convenient for this. It is better if this container is made of natural, environmentally friendly materials, such as clay, ceramics or wood. The mixing sequence is not important. For example, first we pour the juice of carrots and beets, squeeze the juice of half of the average orange or lemon there, add the mass from the blender (tomatoes, peppers and cabbage), then put the chopped carrots and beets, corn kernels, pour the chopped greens, you can use avocado ( if at hand, it perfectly replaces potatoes), add your favorite cold-pressed vegetable oil (we used garlic). If you eat, add salt (preferably pink Himalayan) and spices to taste. By the way, if you like onions - feel free to add, one medium or small onion will be enough. Mix everything. If you eat raw bread, they will be right on the table, but you can do without them - the borscht itself is quite satisfying.

Step 1.   Chop Beijing cabbage and add salt. Then carefully remember the chopped leaves. From this cabbage will become even softer and more tender, and also let the juice. Then peel the beets and divide into two equal parts. Grate half on a medium grater. And grind the other half in a blender, so it will give the borscht more juice.

Step 2 Peel the carrots. Then grate it on a coarse grater. Grind the peeled garlic cloves in a blender.

Step 3   Cut the avocado into small cubes. What kind of borshchik without potatoes? Only in our recipe is it special. It is sweetish and tastes like a mixture of butter with mashed greens and walnut paste. True, an unusual potato? ;)

Step 4   Peel oranges (or tangerines). Then remove the septum. If there are seeds in the fruits, remove them too. Only pulp is needed. Place the pulp in a blender bowl, add the juice from half a lemon and chop everything. You should get a homogeneous mass with a pleasant exotic aroma.

Step 5   Main ingredients (cabbage, beets, carrots, avocados and garlic mixture) are placed in a deep container. Season them with cooked orange sauce and add water.

Step 6   Grind the greens. I don’t advise chopping it into slurry: just chop it with a knife. However, it’s convenient for you :) Then add greens to the borsch.

Step 7   Gently mix all the components of the dish. Try borscht. If it seems to you that it is fresh, add salt and gently mix again. Voila - the raw food soup is ready! Season it with raw mayonnaise. And it's time to call everyone to the table. Enjoy your meal! :)

Hello! I’m Vika Leping with you, and today I’ll tell you how to make raw borscht taste like a real, honest word! Such a recipe for a lean dish will come in handy, in fact, fasting very soon. And many will appreciate its taste in the summer, because this cold Borsch will definitely refresh you in the heat that I already dream of!

I have news!   Now in the comments you can upload your photos with dishes prepared according to my recipes! Be sure to share your snacks, and I, in turn, will not leave you unattended and will hold a contest, which I will talk about a little later! not to miss! Also receive a collection of recipes as a gift 😉

But back to the topic! If you wanted to cook, then follow the link, I also have one. And there I tell how to make it meat or vegetarian, or vegan, everyone will find what they need for themselves. Well, if you are a raw foodist - stay on this page, soon we will start cooking raw Beetroot soup with beets.

Recently, raw food recipes have become more frequent on my blog, and all because this food system dragged me on. I see positive results on my skin when I eat raw foods, and this makes me think about why this happens in principle. And is it worth it to leave at least the main "mass" of your dishes raw.

If among you there are real raw foodists, I will be very glad to read your opinion. Is it possible to eat raw food in most cases, but sometimes take off from the raw menu? Why did you become a raw foodist? How did you come to such a diet? What books do you recommend reading on this topic? I'm interested in everything. In the meantime, I'll tell you about the most delicious Borsch.

So, raw borsch, recipe with photos step by step!

Ingredients

•   - 400 gr
•   - red-headed - 300 gr
•   - 300 gr
•   - 1 large piece (preferably red, but not necessary)
•   - 2 pcs (ripe)
•   - 1/2 pc
•   - 2 cloves
•   - 2 l
•   - half a bunch
•   - - 1/2 tsp - optional (spice)
•   - raw food (link to the recipe below)

Cooking method

Update! Wonderful update!

  Raw Borsch: video recipe

  Step by step recipe with photo

We begin to prepare the ingredients for borsch with cabbage. We shred it very thinly, put it in a bowl, carefully wrinkle it with our hands, salt it, crumple it again and leave it aside.

We are preparing red Borsch with beets and red cabbage, because without cooking, only these ingredients will give us such a bright and rich color. We rub the beetroot on a coarse grater, along with carrots. Put to the cabbage.

Peel the orange from the skin and cut into pieces. Yes, I know that raw-food borsch is not associated with oranges, but it’s necessary, believe me! Peel the garlic.

Put the orange in the chopper along with the garlic. Squeeze out the same juice from half a lemon. By the way, I just now realized what a blender really means for raw foodists 😀 I had thought before that I couldn’t do without it, but now it buzzes me every single day several times! Now every day for breakfast I drink green smoothie, so beautiful, emerald color! If interested, be sure to make a recipe, write in the comments!

Once I showed a cool life hack how to do it very quickly, see the link. It will play the role of potato. You won’t believe it, but the raw-eaten Borsch is miraculously supplemented with an avocado, without it, nowhere! Cut the dill very finely.

And we start to prepare the raw-eating Borsch himself, the ingredients are already waiting for everyone. We mix cabbage, beets, carrots, orange mixture, avocado, water, almost all dill, salt, pepper, add asafoetida (optional) and mix thoroughly in a large saucepan or in a huge salad bowl. Asafoetida is a spice that helps to better digest large amounts of fiber.

That's all. Now you know how to cook Beetroot soup with beets without heating a single ingredient. Pour into plates and be sure to serve with. You can call it that and that, it looks like both products in its own way. Preparing is also very easy, read. Sprinkle with the remaining dill.

Look how beautiful it turned out! It doesn’t seem so different from ordinary Borsch.

While you are considering the appetizing raw food Borsch with fresh cabbage, I will quickly summarize.

  Short Recipe: Raw Beetroot Borsch

1. Thinly chop the cabbage, mash in a bowl with your hands, salt, mash, leave aside.
2. Grate peeled beets and carrots on a coarse grater.
3. Dice the avocado as described.
4. Peel the orange and garlic, put in a blender chopper, squeeze half a lemon and grind everything until smooth.
5. Finely chop the dill.
6. We put all the prepared ingredients in a pan or salad bowl, fill with water, salt and pepper to taste, put asafoetida if we want.
7. That's it, the recipe for borsch with beets and cabbage is finished, we pour it on plates, serve with.

So, the raw-eating Borsch is ready, vegetarian, vegan, super healthy, so cool and wonderful! 😀 If you liked my recipe, write in the comments, and even better cook and leave your photos with your dishes, as I told you before! I will be very interested to see! Remember the contest, it is already close!

Last time I told you about. And then - more! In order not to miss the news, , it's free! In addition, upon subscription you will receive as a gift a whole collection of complete recipes of 20 dishes, preparing very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating fast and tasty is real.

Was with you ! Tell your friends about the raw-eating Borsch, like it, leave comments, value it, write and show what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine, and, of course, enjoy your food! I love you, be happy!

Step 1.   Chop Beijing cabbage and add salt. Then carefully remember the chopped leaves. From this cabbage will become even softer and more tender, and also let the juice. Then peel the beets and divide into two equal parts. Grate half on a medium grater. And grind the other half in a blender, so it will give the borscht more juice.

Step 2 Peel the carrots. Then grate it on a coarse grater. Grind the peeled garlic cloves in a blender.

Step 3   Cut the avocado into small cubes. What kind of borshchik without potatoes? Only in our recipe is it special. It is sweetish and tastes like a mixture of butter with mashed greens and walnut paste. True, an unusual potato? ;)

Step 4   Peel oranges (or tangerines). Then remove the septum. If there are seeds in the fruits, remove them too. Only pulp is needed. Place the pulp in a blender bowl, add the juice from half a lemon and chop everything. You should get a homogeneous mass with a pleasant exotic aroma.

Step 5   Main ingredients (cabbage, beets, carrots, avocados and garlic mixture) are placed in a deep container. Season them with cooked orange sauce and add water.

Step 6   Grind the greens. I don’t advise chopping it into slurry: just chop it with a knife. However, it’s convenient for you :) Then add greens to the borsch.

Step 7   Gently mix all the components of the dish. Try borscht. If it seems to you that it is fresh, add salt and gently mix again. Voila - the raw food soup is ready! Season it with raw mayonnaise. And it's time to call everyone to the table. Enjoy your meal! :)