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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Russian Borscht Energy Soup

Serves 6
• 1 medium Beet (scrubbed & cut into chunks)
• 1 medium Carrot; sliced
• 1 medium Kirby cucumber, cut into chunks
• 1 medium Green bell pepper, seeded & coarsely chopped
• 1    Lemon; peeled, halved, and seeds removed
• 1    Ripe avocado; peeled, stone removed & quartered
• 1/2 cup  Spinach leaves
• 1/2 cup  Alfalfa sprouts
•  1/2 cup  Chopped fresh dill
•  2 tbsp Liquid Aminos
•  1/8 tsp Freshly ground black pepper
• 2 cup  Vegetable stock
1. In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped. 
2. Add the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper. With the machine running, gradually add the vegetable stock and process until smooth.
3. Transfer the borscht to a bowl, cover, and refrigerate until chilled, atleast 2 hours.
4. Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.

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