Vintage Borscht - No Cook
Decorate with the cream or yogurt as desired. Will keep in the refrigerator for 3 days in an airtight container.
- 1 medium beetroot
- 1/2 medium beetroot, cubed
- 1 tomato
- 1/2 cup dried tomatoes
- 2 tablespoons fresh dill, coarsely chopped
- 3 cups water
- 1/2 cup red pepper, coarsely chopped
- 1 tablespoon lemon juice
- 2 tbsp olive oil
- 1 tablespoon agave nectar
- 1/8 teaspoons ground clove
- 1/4 cup fresh cream or plain yogurt
Preparation time 25mins
Cooking time 25mins
Spread the grated beet in the bottom of 4 serving bowls
Put all the ingredients of the broth in the blender and reduce to a uniform soup until smooth. Pour into the bowls.
Decorate with the cream or yogurt as desired.
Will keep in the refrigerator for 3 days in an airtight container.