Tuesday, January 02, 2007

Borscht in a red dress

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.


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!

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