Borsch - as Promised

After the success of the raw celery soup I was determined to make raw borsch from the same book (Sergey and Valya Boutenko, Fresh. The Ultimate Live-Food Cookbook).

Here is the recipe:

3 cups water

3 beets

1 small gingerroot, sliced

3-4 large garlic cloves

6-7 bay leaves

2 cups water

2 carrots

2 stalks celery

1 tablespoon apple cider vinegar

3 peeled oranges with seeds removed (to avoid bitterness)

1 tablespoon honey

¼ cup olive oil

1 teaspoon sea salt

½ cup walnuts

¼ head cabbage grated

1-2 carrots grated

½ bunch parsley chopped

The first 5 of these ingredients must be blended, others – finely chopped and it serves up to 6 people.

The celery soup had been gone so fast that my confidence in the ‘Borsch project’ grew real strong. I decided this time to make a full portion.

I cut beets into large chunks and felt already happy for not being asked to grate them. ( Raw beets are extremely good for your blood, but grating them takes some effort and is quite messy!) I also put only two oranges instead of three, because mine were large. Other than that I followed the instruction.  

Here is the result

For some reasons, though, I misjudged  the '6 people' mentioned in the recipe. I took them for rather moderate eaters, probably trying to lose weight and watching their portions.  My husband’s guess is that I was just hungry at the moment.

Well, I definitely  underestimated them!

The borsch poured out from the Vitamix filled the large salad bowl which I use for Thanksgiving dinners.  We started tasting it already anxious of not being able to eat it all. And what would I do with the rest? I cannot throw such a good thing away.

These thoughts were not exactly appetite – boosting. Still we liked it a lot!  

We ate two servings each and then I had one more out of guilty conscience.   The rest was put into the fridge to delay uncomfortable decisions.

The next day, however, I changed my mind and after warming it up a little, finished the borsch. By keeping it for so long and heating slightly, I probably lost some nutrients but still as the soup was never boiled, there must’ve been plenty of nutrients left.

And it was as good  and fresh the next day as it was the first day.

Vitamix

Hurray, we've received the Vitamix blender!

Victoria Boutenko recommended us for the company promotion.

That's my  new blender

For those who do not know what Vitamix is, I will just say that it is a powerful blender which can do not only very creamy smoothies but much, much more. You can also check it on the Internet if you never heard of it.

And to understand why we are so lucky see “Dismissal, Introduction…”

With my old blender (the one that I kept in the garage because  of its noise) I made the same recipe again and again – put in some greens (usually one or two varieties) and two bananas for taste.  It was not bad - banana makes the drink thicker and sweeter (actually a little-bit too sweet).  My husband tried once to use oranges instead of bananas – the mixture came out watery and quite acidic.

We got discouraged and decided not to experiment with other fruits - just stick with bananas.

But no matter how I like smoothies and the way they make me feel, after a while, I’ve gotten bored with their sweet taste. On the other hand I really love creamy soups but don't have them too often, because they are usually over-processed. Chefs like to roast or bake ingredients, then cool them, then blend them together and after that heat the mixture again.

Double-cooking leaves hardly any nutrients in the final product, besides there is an opinion that it makes food carcinogenic (see “Paul Bragg and Other Gurus“). So I’ve been thinking about something raw and nutritious, yet yummy (but not sweet for a change!) 

Actually I had an idea in mind for quite a while. In S. and V. Boutenkos’ book “Fresh” I found the recipe of the raw beets soup called “borscht”. Needless to say that I made traditional borsch (that is my spelling of it!) a zillion times in my life. But since in America we somehow stopped eating soups at dinner. 
OK, I became lazy! 

Still you cannot make such a dish in a low-speed blender, for which reason my plans had to be postponed. But when the Vitamix arrived I immediately made my proud announcement.

My husband unfortunately did not share my enthusiasm:

-          Let’s first do our usual smoothie and see how the thing works.

-          But don’t you like something different now when we’ve got the means?

It turned out, he did not. In fact he liked almost nothing I suggested – no spinach soup, no humus, not even salsa. Of spinach, he was particularly apprehensive. It reminded him of something dull and dreadful from his early childhood. 

After bargaining for a while we met each other in the middle - that is, on a simpler recipe of the cream of celery soup. Here it is:

1 medium bunch celery, chopped

3 cups of water

¼ cup olive oil

¼ cup lemon juice

1 tablespoon honey

Spicy pepper to taste

1 teaspoon sea salt

1 avocado, sliced

1 small sweet red pepper, chopped

The first 6 ingredients are blended until creamy; others are added to the ready soup. It serves 5.

I made it on Thursday and here is my report on the experience:

The soup was ready in 10 min. This time included washing of the blender before its first use as it is recommended by the instruction, and actual  preparation. It also included: opening and closing the door for cats who first wanted out (one after another), and the next moment, and in the same order – in.

My version  of  raw cream of celery soup - with a dash of dill

What is important - we both liked it!

I expected significant noise from this much larger and heavier appliance  but it was actually quieter than my old blender and even easy to clean.

So, raw borsch is definitely on the menu!