The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. Photos by Hannah Kaminsky.
Raw or Nearly-Raw Cold Beet Borscht
Author: Nava
Recipe type: Cold Soup / Beets
Cuisine: Vegan / Jewish New Year
Prep time:
Total time:
Serves: 6 to 8
The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you'd like to lightly pre-cook the beets.
Ingredients
- 2 large or 4 medium 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 sweet apple, cut into chunks
- 1 medium carrot, peeled and cut into chunks
- 2 to 3 tablespoons minced fresh dill, or to taste
- 1 scallions, 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 1½ 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.
Note: 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. For more information on how to cook beets, see our article on beets.
- Here are VegKitchen’s tips and recipes for beets.
- Explore other cold summer soups.
- Return to Jewish New Year (Rosh Hashanah) recipes and menus.
9 Comments
Linda Marek
January 1, 2013 at 2:16 pmThanks 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
June 17, 2014 at 8:18 pmCan this be done in the VitaMix?
Nava
June 17, 2014 at 10:33 pmI 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
July 5, 2015 at 4:48 pmRe: 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
August 1, 2015 at 9:55 amRe: comment by Leslie Mead, no one is getting pissed off by that comment. Many people believe that microwaving food is unsafe.
Sonya
April 25, 2016 at 7:29 pmCould 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
April 25, 2016 at 8:10 pmSonya, 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
April 26, 2016 at 3:09 pmThank 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
June 24, 2018 at 9:31 pmBurnt 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.