Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Beet
- scrubbed cut into chunks
1 md Carrot; sliced
1 md Kirby cucumber
- cut into chunks
1 md Green bell pepper
- seeded coarsely chopped
1 Lemon; peeled,
- halved, and seeds removed
1 Ripe avocado; peeled,
- stone removed quartered
1/2 c Spinach leaves (packed)
1/2 c Alfalfa sprouts (packed)
1/2 c Chopped fresh dill
2 tb Bragg Liquid Aminos
1/8 ts Freshly ground black pepper
2 c Vegetable stock; -OR-
-Vegetable bouillon
Alfalfa sprouts, for garnish

In a food processor fitted with the metal blade, pulse the beet,
carrot, cucumber, bell pepper, and lemon until finely chopped. Add
the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and
pepper. With the machine running, gradually add the vegetable stock
and process until smooth. Transfer the borscht to a bowl, cover, and
refrigerate until chilled, at least 2 hours.

Serve the soup in individual bowls, garnishing each one with alfalfa
sprouts.

Source: May All Be Fed - by John Robbins (including recipes by Jia
Patton and Friends) Typed for you by Karen Mintzias

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