Borscht Energy Soup
Submitted by star98sher
A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis is borscht reimagined for the raw food crowd, and it works beautifully.
Raw beet, carrot, cucumber, bell pepper, and a whole peeled lemon get pulsed in the food processor until finely chopped. Then avocado, spinach, alfalfa sprouts, fresh dill, liquid aminos, and vegetable stock go in for a smooth, creamy blend.
The avocado gives it a silky body without any dairy. The dill and lemon keep it bright and herbaceous. And that beet turns everything a stunning shade of magenta.
Chill it for at least two hours and serve cold, topped with a tuft of alfalfa sprouts.
It’s vegan, raw, packed with nutrients, and genuinely refreshing on a warm day.
Variations
- Creamy Cashew: Swap the avocado for ½ cup soaked raw cashews for a nut-based creaminess.
- Spicy Kick: Add a small piece of fresh ginger or a pinch of cayenne before blending.
Pro Tips
- Use the freshest beets you can find. The raw flavor is front and center here, and old beets taste earthy in the wrong way.
- Chill for the full two hours minimum. The flavors need time to come together, and this soup is best ice-cold.
- Pulse the vegetables before adding the liquids so everything gets evenly chopped rather than turning to mush.
Ingredients
Directions
In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped.
Add the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper.
With the machine running, gradually add the vegetable stock and process until smooth.
Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours.
Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.
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