This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup. Bursting with the natural sweetness of beets, carrots, and apples, it's a vibrant dish perfect for warm days.
Traditional borscht is a hearty, cooked beet soup enjoyed hot or cold. This raw adaptation skips the cooking, preserving the crisp textures and earthy flavors of fresh vegetables and fruits.
The combination of grated beets, carrots, cucumber, and sweet apple creates a naturally sweet base, while lemon juice adds a zesty brightness.
Fresh dill and scallions introduce herbal notes, making this chilled soup a delightful starter or light meal.
Why You'll Love This Raw Beet Borscht
- No-Cook Preparation: Ideal for hot days when you want to avoid the stove.
- Nutrient-Rich: Retains the full spectrum of vitamins and minerals from raw vegetables.
- Vegan and Gluten-Free
- Quick and Easy: Minimal pr!eparation time; just grate, mix, and chill.
Helpful Tips & Substitutions
Grate with Ease: Use a food processor with a grating attachment to save time and effort. You can grate the vegetables by hand as well, but it quite the chore. Be sure to check the guide to cooking beets for more tips on how to prepare them!
Chill Thoroughly: Allow the soup to refrigerate for at least 3 hours to enhance the flavors and ensure it is fully chilled.
Creamy toppings: Top your borscht with a dollop of vegan sour cream or cashew cream. It's a delightful contrast to the tangy soup. Coconut yogurt is also a good choice.
Use any beets! While traditional red beets are the most common for making borscht, golden beets can be used for a different hue and milder taste.
Variations to Try
Add a Spicy Kick: Add a pinch of cayenne pepper or finely chopped jalapeño for some heat.
Herbal Twist: Incorporate fresh mint or basil for a different flavor profile.
Nutty Addition: Top with chopped walnuts or almonds for added texture and richness.
More Vegan Recipes
If you love this vegan borscht, be sure to check out these other delicious ideas:
Recipe
Raw Cold Beet Borscht
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
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.
Linda Marek says
Thanks for the recipes and information; however, I wouldn't ever recommend microwaving anything. It changes the molecular structure and completely destroys the nutritional value of food. This could explain why so many babies and children don't seem as healthy as years ago. So many people microwave everything including formula. Studies have shown that microwaved vegetables raise blood cholesterol and are carcinogenic. The Swiss scientist who did this study was taken to court by the Swiss Association of Small Appliances and was threatened to be fined and lose his licence if he published his findings. It took 5 years before another judge ruled that freedom of speech allowed him to publish his results. I forget his name but you can Google it. By the way, microwaves were invented by the Nazies.
Barbara Pollak says
Can this be done in the VitaMix?
Nava says
I don't think so, Barbara; it would be more like a beet smoothie than borscht. Though if you'd like the idea of a beet smoothie, go for it!
Leslie Mead says
Re: linda marek comment from Jan 1, 2013... Percy Spencer an AMERICAN, born in Maine invented the microwave. Microwaves DO NOT raise blood cholesterol and do not change food into carcinogens.
Please do not make unfounded stupid remarks that confuse and piss off others seeking real information.
Jacqui says
Re: comment by Leslie Mead, no one is getting pissed off by that comment. Many people believe that microwaving food is unsafe.
Sonya says
Could leftovers be frozen? I made a double batch for a dinner party and sadly, none of our guests were brave enough to try it. (Their loss!) While my husband and I love it, I fear it will spoil before the two of us are able finish the leftovers.
Nava says
Sonya, it may not be quite as good after being defrosted, but it should freeze fairly well. Better to take that chance than lose the rest! Glad that at least you and your husband enjoyed it.
Sonya says
Thank you! And it is a delicious combination. It's their loss for not having tried it. 🙂
[It's not necessary to post this comment; I just wanted to send a thank you.]
COLIN SHANAHAN says
Burnt food is carcinogenic not microwaved. It was the Brits who found microwaves when we invented radar. An American engineer left his drink by a magnetometer and found it was warmer, microwave cooking was invented. It is impossible to remove vitamins by microwaving, please stick to science not what people "think " as your recipes are really useful.
Jen Young says
My family loved this! Thank you so much!