Rawssian Borscht
By: Carrie Barr
Published: Monday, November 30, 2009 - 6:26pm

Ingredients




3/4 cup of beet juice (~3-5 small to medium beets)
1 1/2 cups of celery juice (~6-8 ribs)
3/4 cup of carrot juice (~4-6 medium carrots)
1/2 cup of freshly squeezed lemon juice
2 smalls cloves of garlic
1 1/2 teaspoons of sea salt
Handful of fresh dill

Preparation

1 Use a juicer to juice beets, celery, and carrots. 2 Use a strong blender to combine all ingredients - blend for approximately 30 seconds or until smooth.

About


Adapted from http://drbenkim.com