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).
Add to your favorites
Found in:

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).

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

Top voted

zhanna8

Oct 14, 2010

14 votes
+
Vote up!
-
Vote down!

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

QTLayla

Oct 15, 2010

13 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

All

QTLayla

Oct 15, 2010

13 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

14 votes
+
Vote up!
-
Vote down!

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

Top Voted

Leave a Comment