Borsch Puree and Sweet Potato Mixed Greens Salad
Here, we describe a modern variation of a thicker Borscht Puree that is quickly made with legume for the fasting period. Unlike the classic borscht, it does not contain cabbage and any meat basis. The soup can be eaten warm or cold.
- 2 beets
- 1 potato
- 2 tbsp chopped onion
- 2 cloves garlic
- 1 stick celery
- 30 ml water
- 1 tbsp miso paste
- 3 tbsp crushed tomatoes from can
- 1 tsp salt
- 1 tsp liquid aminos
- 2 tsp balsamic vinegar
- 1/4 tsp caraway seeds
- pinch paprika
- few drops sriracha sauce if you prefer spicy
- 1 tsp chopped parsley
- 1 tsp dill
- 1 tsp green onions
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Cook potato ( we use the microwave)
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In a high-speed blender combine beets, carrots, onion, garlic, celery 30 ml of water and blend smooth
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Add other ingredients, except potato and blend for 1 to 2 min.
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Now add the potato and blend first at low speed to puree the potato and then for a few seconds on high speed.
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Pour soup in a medium-size pot
Adjust for seasoning, and the bring to a boil then reduce heat can cover.
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Let simmer for 5 to 10 min and then let stand for 5 to 10 min.
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when serving, add chopped herbs
- 1 sweet potato cooked and cubed
- 5 grape tomatoes cut in halves
- 3 cup salad green mix
- 2 tbsp dried cranberries
- 1 pumpkin seeds raw
- 3 tbsp walnuts
- 1 tbsp parsley fine chopped
- 1 tbsp balsamic vinegar
- 1 tbsp avocado oil
- 1/4 tsp garlic powder
- 1 pinch salt season to taste
- 1 pinch black pepper season to taste
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In a bowl mix oil, salt, pepper, and garlic powder together
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Add the mixed greens and mix
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Add 1/2 of the potato and mix again
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Arrange the rest of sweet potato, tomatoes, cranberries, nuts and seeds on top of the salad. Sprinkle with chopped parsley.
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