Friday, April 23, 2010

It's Borscht!

I had no idea how full of history and influence this soup had on many cultures around the world. There are so many varying recipes, things to add, things to omit that make Borscht unique to every culture's cuisine. One thing in common is how breathtaking this dish is no matter how you make it, the color from the beets are such a show stopper. If you have never tried Borscht I recommend it, and I am not a huge beet fan. Although I am starting to give beets a break and a chance to win me over. Borscht sounds like a complicated soup, or at least that's what i thought. Really it isn't, if you have a high living foods diet most likely you will have most of the ingredients already in your fridge and pantry. I stumbled upon this recipe and luck would have it that I had all the ingredients. If you are wondering what it is like compared to cooked borscht than your in luck because I've tried cooked borscht several times in the past. This recipe is surprisingly similar! I found it to be just as flavorful, yet not sit as heavy as it's cooked counterpart. I brought some over to my family who are not on a high living foods diet, and well they didn't get to try it because my dad ate it all before they got a chance!

Let me share the recipe...

Here is the link to the wonderful recipe I found by Victoria Boutenko(I love her and her family's recipes). I cut this recipe in half and it was still about 5-6 servings. This would be a great recipe for a dinner party or large gathering. I might make it for my birthday dinner party, since the original recipe feeds so many folks without breaking the bank account.

One more thing I wanted to mention for all the beet dislikers out there, which used to include me....

Facts on Beets

-The pigment that gives beets that beautiful color is actually a cancer-fighting agent that has been researched in several studies.
-Very high in the B vitamin folate, which is important for tissue growth. I ate lots of folate rich foods while pregnant to help the baby develop :)
-The greens of beets have a higher iron content than spinach.
-Beets and Swiss chard are in the same family, just different varieties.
-Beets are rich in chlorophyll and vitamins!

Beets do so much more good for our bodies, so eat your beets!


Lori said...

Mmmm! Thanks for sharing the recipe! I have seen other recipes for raw Borscht but have yet to make it... yeah, it always has seemed complicated to make but I guess it's just ingredients in a blender.
Hmmm, I may have to make this soon!

Maggie said...

I have stumbled on a few raw Borscht recipes as well and couldn't decide on which one to try. I chose Victoria's because I had tried a few of her family's recipes before and they were so yummy. Plus they are so awesome and knowledgable in the raw food community :D

I forgot to mention that it only took about 10-15 mins to make. I kept reading the recipe over and over to make sure I didn't forget a step or something. I think I was expecting complicated so i kept trying to make it complicated. lol

Thx for your comment Lori :)