“Superfood” Summer Borscht recipe

Think of this uncooked summer soup as a gazpacho made with beets. It’s not at all like traditional borscht; it’s a modern version that’s packed with phytonutrients from “superfoods” spinach, cranberries, and olive oil.


2 medium beets, peeled, chopped
1 cup loosely packed leafy greens, such as spinach or kale
1 cup fresh cranberries
1 small tomato, chopped
1 clove garlic, smashed
1 cup water
¼ cup lemon juice
2 tablespoons extra-virgin olive oil
Sea salt and black pepper, to taste
Fresh basil leaves, for serving


1) Combine all ingredients, except basil, in a food processor; puree until smooth. Add basil and chill 1 hour.

Back to the Borscht Recipes home page.

Made this recipe? If so, please add a review or comment below:
Your name:
Recipe rating: (optional)
Recipe difficulty: (optional)
Upload photo: (JPEG format, optional)


Published: March 29, 2011
Privacy Policy
Published by Starsol