Borscht for raw foodists
4 servings
30 minutes
Borscht for raw foodists is a modern interpretation of the traditional Ukrainian dish created for health-conscious enthusiasts. It retains the authentic flavor notes of classic borscht but without thermal processing, allowing maximum preservation of nutrients. The bright ruby color of beets, the juiciness of tomatoes, and the sweetness of peppers harmonize with the spiciness of garlic to create a rich, fresh taste. The light texture of vegetables and the aroma of greens add liveliness and freshness to the borscht. This borscht is perfect for a summer lunch or light dinner, energizing the body with vitamins. Serving it with greens makes it even more aromatic and nutritious. Ukrainian cuisine is known for its hearty dishes, but this version of borscht proves that traditions can be light and healthy.
1
Peel the vegetables. Grate the carrot and beetroot. Cut the potato into thin slices. Finely chop the onion, bell pepper, tomato, and garlic. Combine all the vegetables and drizzle with olive oil.
- Beet: 1 piece
- Mini carrots: 1 piece
- Potato: 2 pieces
- Onion: 0.3 head
- Sweet pepper: 0.5 piece
- Tomatoes: 1 piece
- Garlic: 2 cloves
- Olive oil: 30 ml
2
Boil water in a pot where you will cook borscht. Turn off the stove and add all the prepared vegetables to the pot with water. Add salt, pepper, and your favorite spices. Cover with a lid and let it steep for 15-20 minutes. Borscht is ready!
- Water: 1.5 l
- Sea salt: to taste
- Ground black pepper: to taste
- Spices: to taste
3
Before serving, sprinkle with finely chopped fresh herbs.
- Parsley leaves: 30 g
- Green onions: 30 g