Borscht ???

[Raw Jewelrylady]

Has anyone made borscht? I searched the recipe section- found recipes & have a few here, but found no actual reviews of the soup. I have never had it before, but it just sounds good . (w/a kick of hot peppers added.) :rolleyes: Any input would be welcome...
Lana

[levamssg]

I have made the borscht in Juliano's "The Uncook Book". Delicious. That was the only recipe book I had, and one of the first recipes I tried. Took it to my first potluck, actually -- most everyone thought it was really good.

[Sheryl]

I love it - we make quite regularly, without a recipe. Just blend in the Vitamix, season to taste and yummy!

Yesterday we did one as a clean out the fridge soup (we try to empty the fridge each week to keep things fresh). It was beet root, spring onion, lemon grass, tahini, garlic and cucumber. It was thick and very flavourful! We used lemon grass because we had no lemon and it was still very yummy!

Cheers,
Sheryl

[Raw Jewelrylady]

Thanks Levamssg and Sheryl, I bought the supplies yesteday-& plan on trying. My recipe calls for cabbage to be sliced into it after the blend. I'll also add some chile peppers/or jalepenos. I add peppers to everything now.-(except banana icecream)... :cool: LOL

[Leiloshka]

I don't have the "Uncook Book". Can somebody give me the borscht recipe? I love Russian borscht and have out my Russian cookbooks, but thought I'd try to find a raw recipe if possible. I have cabbage to put in it also. Can I dehydrate somehow to make it softer?

THANKS!

[levamssg]

I'll email you the recipe I use ... tis simple and easy.

[Shivananda]

I add peppers to everything now.-(except banana icecream)... LOLOy, my old Russian teacher Mme. Leontovich must be spinning in her grave at that thought. :)

But I do suggest you make up some kind of "sour cream", perhaps an almond or cashew one. A bowl of borscht need a nice big spoonful of sour cream in the middle to complete it. And a hunk of "black bread" on the side. Have you tried Igor Boutenko's black bread? It's awesome.

Then a little vodka and some mariachi music and you should be all set.

[shelah]

hey shivananda,
which book is the black bread in -- that would be awesome to make! tia.
many blessings to you!
shelah

[Shivananda]

hey shivananda,
which book is the black bread in -- that would be awesome to make! Well, I was thinking it was in Raw Family but I just remembered Igor Boutenko sent it to me later, after the class I took with them, because I wanted it and it wasn't included. Unless they updated the book since? I dunno. That was 5 years ago.

But it is in Igor's Live Flat Bread Book. www.rawfamily.com

[Raw Jewelrylady]

What a great idea. I never did make the borscht. I hate to say it-but I ended up throwing the beets out...I know :eek: :eek: :eek: bad girl... I just had too many things to make & the beets did not make it-I will have to try again-as that does sound wonderful.

Yes the sour cream & black bread would really hit the spot..Thanks Mr. Shiva... You are so much fun here... :D

Lana

[jagged]

Then a little vodka and some mariachi music and you should be all set.

Shivananda, you really know how to set the mood. :D

Will you cater my next dinner?

[24 Carrots]

Okay, I posted it for you on my raw blog:

http://curezone.com/blogs/m.asp?f=67&i=367

Real Russian Borscht -- a la a Real Russian Raw Foodist ;)

[Leiloshka]

Thanks Michele and Terry for the recipes. I will have to try it and yes, with sour cream also...raw version. :) But, not with mariachi music, yuck...with great Russian music of which I have several CDs to choose from. :D

Thanks again!
Leigh

[wyjoz]

and here is some bread to go with it. NO vodka? it's from potatoes!

Brown Caraway Bread
Recipe by Elaina Love http://purejoylivingfoods.com/recipes/index.shtml
Makes 48 pieces

6 cups almond pulp (fluffy, not packed) This is leftover pulp from making nut milk
1 1/2 cup fresh ground flax meal, golden or brown
1/2 cup carob powder
1 tsp. Himalayan sea salt
1/4 cup caraway seeds (more or less according to taste)
1 cup olive oil
1/2-1 cup sauerkraut (more for a more sour taste)

Mix the dry ingredients with your hands first, then add the olive oil and sauerkraut and mix well. Roll out 1/3 of the batter sandwiched between two 14"x14" flex sheets. Use a rolling pin or olive oil bottle to flatten and even out the thickness. Remove the top flex sheet and use a pastry scraper to spread the dough out to the edges of the sheet and make it square. Score the bread into 16 squares per tray (4x4), and then flip it onto a dehydrator tray with the screen in place. This means the tray will have no flex sheets on the top or bottom, just the screen and tray. Dry for around 4 hours at 105 degrees. You will know the bread is ready when it is moist, and not doughy.

Store in a plastic bag or glass container in the refrigerator for 4-5 days, and in the freezer for 2-4 weeks. These will not stay fresh long at room temperature since they are not dried completely, but overnight should be okay.

[Raw Jewelrylady]

Wyjoz-Thanks for the Rye bread recipe. Wow- sauerkraut in bread -now I've heard it all. What a great way to use up all my almond pulp. I've been freezing it for just the right recipe. Can't wait to try it out. :p ..Lana

[swingbolder]

Hey 24 Carrots, I was just reading some of your blog on curezone -- which I really enjoyed by the way -- and was wondering how you make sun tea out of the alfalfa and horsetail. Would you mind sharing the instructions here?

[Leiloshka]

I made the borscht recipe by Victoria Boutenko and it was GOOD! My parents even ate it and my dad thought it was very good too. They are SAD eaters so that's good I got some positive comments. :)

I had debated making the cooked version because I had the recipe. But, I asked on the board and got an uncooked version and was so glad I tried it.

I am continuously amazed that everytime I have a craving for something, I can find an uncooked version. This makes me so happy...and keeps me on track.

Happy Easter everyone.....