This is our borshch recipe. As I am a ukrainian, and PREGNANT ukrainian, I was craving the food I grew up with. So, as we didn't want to cook it, we made up a raw recipe. It actually, really tastes like a true borshch, just like it is supposed to.

First step:
3 beets ( medium)
7 bay leaves
4 cloves of garlic
4 cups of water

Second step:
2 carrots
2 celery sticks
2 roma ( or one large) tomatoes
1 large red bell pepper
2 large spoons of miso ( brown rice miso is what we use)
1/2 cup of Apple Cider Vinegar
4-5 small small sundried tomato halves
All purpose seasoning
Ms Dash seasoning
4 cups of water
Optional - Olive Oil ( we don't like it with oil, but my sister loved it)

Third step :
Cut in thin strips ( or shred)
Jicama ( dice in cubes)
Green onions
Red bell pepper ( can do green here too)
Dill weed
Onion ( sweet ) - optional
Mashrooms ( portobellos are great ) - optional
Zucchini ( cubed) optional
Nutritional yeast - optional


First step : put all ingredients from the first step in the blender , blend. Pour in the large bowl or pot. Use a spoon to take of the foam.

Second step : blend everything from the second step , pour into the pot/bowl. There shouldn't be more foam, but if there is - scrape if off with the spoon. Mix some dill weed in, adjust taste with salt/seasonings if you need to.

Third step : shred/dice veggies, salt them a little, put it all in the pot. Mix. Use as much of veggies as you like your soup to be. We like it with lot's of veggies, but still with enough liquid.

To serve : Put a good pinch of nutritional yeast into the bowl. Pour soup. Mix. Also , can add mushrooms ( broken into pieces) and a little of cashews or pine nuts ( kids love it with nuts). On top put a spoonful of sour cream. Decorate with more parsley or other greens.

PS : Onion bread goes SO GOOD with it!

sunflower seeds or cashews ( soaked)
lemon juice

Blend to the consistency you like your sour cream to be. If have time - add a capsule of probiotic and leave overnight on the counter , then refrigerate. If not - add more lemon juice and refrigerate

3 large yellow onions
¾ cup flax seed, ground in blender
¾ cup raw sunflower seed, ground in food processor
½ cup nama shoyu

Peel and halve the onions. In a food processor, cut the onions with the slicing disc. Transfer the cut onions to a large mixing bowl, add the remaining ingredients and mix until the ingredients are thoroughly combined.
Spread 2 cups of the mixture evenly on a dehydrator tray lined with a Teflex sheet. Repeat until all of the mixture is used. Dehydrate at 100’f for 24 hours. Flip the tray over onto a work surface, and gently peel the Teflex sheet off the bread. Return to dehydrator for another 12 hours. Once dehydrated, cut into 9 equal pieces (makes 9 cuts horizontally and 2 cuts vertically).


Awesome CHEESE

The Nutcracker