In my previous recipes I shared with you how to cook vegan meals. This is because we don’t cook many raw meals. We like to eat fruit and vegetables separately because the taste of each is unique. But we also like different raw salads.
Another reason is that most of raw recipes use nuts. Since our son is allergic to them, we keep a decision not to cook such meals at home.
But I want to share one raw recipe with you. Some time ago we visited raw cafe “Slivka” (it means “little plum”) in Sochi. There we tasted Russian borscht. It was delicious!
This is a recipe for you. I hope, once you tried it and you’ll love this raw soup!
Ingredients:
- beet – 400 g / 0.88lb
- red cabbage – 300 g / 0.66 lb
- carrot – 300 g / 0.66 lb
- 1 orange (preferably red)
- 2 ripe avocado
- ½ lemon
- 2 garlic cloves
- fennel bunch
- water - start with about 4 cups and add more depending on how thick or thin you like your soup.
- black pepper (if you want)
Instead of raw sour cream (almost all recipes use nuts) we use vegan soy sour cream which we buy in the healthy food store.
- Cut the cabbage into strips, put in a dish, add some salt and mash with your hands.
- Grate the beet and the carrot, add to the cabbage.
- Peel the orange and cut into pieces.
- Grind the orange and the garlic in a blender and add ½ lemon juice.
- Cut the avocado into cubes.
- Mix all ingredients in a big pot, add water, salt, pepper.
- Pour a vegan sour cream on top of you soup.
Enjoy your meal!
