Ingredients: 6 Servings
1 Medium Beet
- & cut into chunks, Scrubbed
1 Medium Carrot, sliced
1 Medium Kirby cucumber
-, Cut Into Chunks
1 Medium Green bell pepper
- seeded & coarsely, Chopped
1 Lemon, peeled,
- halved, and seeds removed
1 Ripe avocado, peeled,
- stone removed &, Quartered
1/2 Cup Spinach leaves (packed)
1/2 Cup Alfalfa sprouts (packed)
1/2 Cup fresh dill, Chopped
2 Tbl Bragg Liquid Aminos
1/8 Tsp black pepper, Freshly Ground
2 Cup Vegetable stock, -OR-
-Vegetable bouillon
Alfalfa sprouts, for garnish
Method of Preparation: 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. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias
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