Cold Beetroot Soup (Vegan and Raw)

I was introduced to cold Russian borsch (from a home styled Russian cafe run by a lovely lady) while living in Sydney and instantly fell in love with this perfect summer soup. Unfortunately, I didn’t get the chance to ask her for the recipe and am still kicking myself for it.

Inspired, I created this almost no-cook recipe that’s easy and packing with healthy phytonutrients. For raw foodies, simply omit the boiling step and you have a lovely raw soup.

Cold Beetroot Soup

Ingredients (3-4 serves):

1 beetroot
Juice of 1 lemon
1 litre water
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp sea salt
Black pepper
Your choice of vegetables


Peel and slice beetroot to 0.5 cm thick patties. Combine beetroot, lemon juice and water and simmer over low heat for 15 minutes. For raw diet, soak beetroot in water and lemon juice at 40 degrees C for at least 2 hours. Remove from heat and add honey, vinegar and salt. Adjust according to taste and leave it to cool to room temperature.

Prepare and slice your choice of vegetables. To serve, arrange vegetables in a soup bowl and pour enough soup to half cover. Garnish with freshly cracked black pepper, chopped dill and cilantro.


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