LENT BORSH

Name: LENT BORSH
Ingredients: 450 g white cabbage, grated or cut into thin strips; 450 g red beetroot, peeled and grated or finely chopped (organic beetroot is best); 1 large onion, finely chopped; 2 medium carrots, peeled and grated or finely chopped; 4 cloves of garlic, crushed; 2 medium potatoes, grated or diced; 6 cups of healing broth; 1 bay leaf; 1-2 tbsp. freshly squeezed lemon juice; 1-2 tbsp. Maple syrup; Sea salt (optional), to taste; 2-3 tbsp dill or parsley, roughly chopped for serving; 1 cup raw cashews, soaked; 1/3-1/2 cup of water; 2-3 tbsp. freshly squeezed lemon juice; 1/4 tsp. mustard powder

prirodnik.com

Borscht is a vegetable soup typical of Eastern Europe and Northern Asia, which is served hot or cold. It is often softened by adding sour or whipped cream, which in the recipe is replaced by...

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Ingredients

450 g white cabbage, grated or cut into thin strips
450 g red beetroot, peeled and grated or finely chopped (organic beetroot is best)
1 large onion, finely chopped
2 medium carrots, peeled and grated or finely chopped
4 cloves of garlic, crushed
2 medium potatoes, grated or diced
6 cups of healing broth
1 bay leaf
1-2 tbsp. freshly squeezed lemon juice
1-2 tbsp. Maple syrup
Sea salt (optional), to taste
2-3 tbsp dill or parsley, roughly chopped for serving
1 cup raw cashews, soaked
1/3-1/2 cup of water
2-3 tbsp. freshly squeezed lemon juice
1/4 tsp. mustard powder