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–+ servings
raw cold borscht

Raw Cold Beet Borscht

This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup.
5 from 3 votes
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Course: Appetizer, Main Course
Cuisine: Eastern European, Jewish, Russian, Vegan / Jewish New Year
Diet: Vegan, Vegetarian
Keyword: cold beet borscht, cold beet borscht recipe jewish, raw beet borscht, vegan borscht
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 94kcal
Author: Veg Kitchen

Equipment

  • Food processor with grater attachment

Ingredients

  • 2 large beets peeled and cut into chunks (or see note if you’d like to lightly cook the beets)
  • ½ small cucumber cut into chunks
  • 1 medium apple sweet variety, cut into chunks
  • 1 medium carrot peeled and cut into chunks
  • 2 tablespoons fresh dill minced, add more to taste
  • 1 scallion thinly sliced
  • Juice of 1 to 2 lemons to taste
  • 3 tablespoons agave nectar or to taste
  • salt and freshly ground pepper to taste
  • vegan sour cream purchased or homemade, or Cashew Cream for topping, optional
US Customary - Metric

Instructions

  • Grate the beets, cucumber, apple, and carrot in a food processor fitted with the grating blade. Transfer the grated ingredients to a soup tureen or some other kind of serving container such as a deep, steep-sided casserole dish.
  • Fill the container with enough water to give the soup a dense but not overly crowded consistency. Stir in the dill and scallions.
  • Add the juice of 1 to 1 ½ lemons (depending on how large and juicy they are), and the agave. Season gently with salt and pepper.
  • Cover and let the soup chill for at least 3 hours. This can be made the morning before you want to serve it for dinner, or the day before. Just before serving, taste and add more lemon juice and agave to your liking.
  • Serve garnished with a dollop of vegan sour cream or cashew cream, if desired.

Notes

If you prefer beets lightly cooked, just use your favorite cooking method, whether in the microwave or on the stovetop. Don't overcook! Cook just until they can be pierced, then plunge them in a bowl of ice water until they're cool enough to handle.

Nutrition

Calories: 94kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 79mg | Potassium: 384mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1784IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg
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