One of my favorite cooked dishes was Russian borsch. It was my favorite soup to make for Denis and when we became vegetarians I stopped using beef to make it. However, when we became raw, I had a hard time finding a recipe for borsch that I liked. Finally, I invented my own and liked how it came out.Â The almond milk gives it a “sour cream” feeling to it.Â I have actually made this soup with golden beets as well.Â So I hope you enjoy it as well!
1/2 cup of raw almonds & water (or 1 cup of raw almond milk)
1 medium size tomato
2 medium size beet
3/4 cup shredded cabbage
Garlic and onion to taste
Salt to taste
Blend the almonds and water to make almond milk. Strain the milk in a nut bag or if you want to keep the pulp, donâ€™t strain. Poor the milk back into the blender and add one beet, one carrot, and the tomato. Add some salt, garlic, onion, and olive oil and blend until smooth. Put aside in a bowl.
Shred the other carrot and beet and add to the soup base.Â I use my food processor with a shredding blade to save time. Add cabbage and dill.
Pour in serving bowls and add some olive oil on the top.
Serves two hungry adults 🙂