Since beets are such a healthy food, I am always looking for ways to add them to my diet. Thinly slicing and cutting the veggies into bite-sized pieces is key in this recipe (recipe loosely inspired by Moosewood Cookbook).
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Ingredients

1 tablespoon Raisins
¼ cup filtered Warm Water
1½ cup thinly sliced Yellow Summer Squash, into rounds
1 cup thinly sliced Beets, cut into bite-sized pieces
1 large Carrot, thinly sliced into rounds
¼ head of Cabbage, thinly shredded, cut into bite-size strips
1 teaspoon Caraway Seeds, ground with mortar & pestle
1 cup fresh Dill Weed, divided, plus more for garnish
1 cup blended Tomatoes, plus more for garnish
2 tablespoon chopped Dried Tomatoes
1½ teaspoon Celtic Sea Salt
.125 teaspoon fresh ground Black Pepper
1½ teaspoon raw Apple Cider Vinegar
1 tablespoon raw Honey
2 tablespoon Extra Virgin Olive Oil
1 stalk Celery, coarse chopped
1 cup coarsely chopped Yellow Onion
4 cup filtered Warm Water*
1 tablespoon fresh chopped Dill Weed, for garnish
1 cup raw Sour "Cream", search recipes for this
¼ cup raw chopped Tomato, for garnish

Recipe Directions

Measure raisins into small custard cup; add the 1/4 cup water and let soak while preparing remaining ingredients. Place thin sliced veggies into a very large bowl (use food processor or mandoline to slice thin if desired); add shredded cabbage and caraway. Chop half the dill and place into bowl with the veggies; toss well to distribute. In blender, puree the tomatoes; add dried tomato, the seasonings, remaining dill, honey and oil. Blend until smooth. Add celery, onion and about half the mixed veggies from the large bowl; Add 1 cup or more water (or veggie juice) to make a puree. Pour the puree over the remaining veggies still in the bowl; mix well. Ladel this mixture into 4 large soup bowls; test temperature. Add hot or warm water to achieve a good live serving temperature. Check for seasonings; adjust to taste. Top each bowl with a spoonful of raw sour cream. Sprinkle with tops of sour cream with some dill weed and some chopped tomato. Serve immediately with some dehydrated bread on the side. *can use freshly made raw carrot-beet juice for some of the water.

QTLayla's Thoughts

By QTLayla

Since beets are such a healthy food, I am always looking for ways to add them to my diet. Thinly slicing and cutting the veggies into bite-sized pieces is key in this recipe (recipe loosely inspired by Moosewood Cookbook).

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Comments

Top voted

zhanna8

Oct 14, 2010

9 votes
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i would love to try this! hope to have patience to follow the recipe. thanks!

QTLayla

Oct 15, 2010

9 votes
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Hi zhanna8

This recipe sounds more involved than it really is. Invite some friends over and get them involved in the slicing & prep.... it will make it go faster.

This recipe was worth the effort... as I only needed servings for 2 and had the other 2 servings for lunch the next day.

Enjoy,

QT

All

QTLayla

Oct 15, 2010

9 votes
+
Vote up!
-
Vote down!

Hi zhanna8

This recipe sounds more involved than it really is. Invite some friends over and get them involved in the slicing & prep.... it will make it go faster.

This recipe was worth the effort... as I only needed servings for 2 and had the other 2 servings for lunch the next day.

Enjoy,

QT

Top Voted

zhanna8

Oct 14, 2010

9 votes
+
Vote up!
-
Vote down!

i would love to try this! hope to have patience to follow the recipe. thanks!

Top Voted

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