I was asked today at work if I knew of a raw Borscht recipe. Its Ukrainian Christmas this weekend and traditionally borscht is served. So, hopefully the Boutenkos don’t mind if I post their recipe. It is supposed to be very close to the cooked version.
Borscht
2 c water
3 beets
1 sm root ginger (sliced first)
3 lg cloves garlic
6-7 bay leaves
Blend well & transfer to bowl
2 c water
2 carrots
2 celery stalks
2 T apple cider vinegar
3-4 oranges – peeled & without seeds (seeds will give a very bitter taste)
1 T honey
½ c olive oil
sea salt to taste
Blend quickly (30 seconds)
add ½ c walnuts and blend on low spped quickly so they break into small pieces but are not blended.
Pour into the same bowl and stir.
Dice or grate:
¼ head cabbage
1-2 carrots
1 bunch parsley
Add grated ingredients to the blended mixture.
Stir and serve.
From Eating without Heating by Sergei and Valya Boutenko
Enjoy and Merry Christmas!
Tuesday, January 02, 2007
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