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+ servings

Blender Borscht

A mostly raw version of a classic, this blender borscht is just the right mix of sharp, sweet and tangy flavors.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 3 -4


Cashew Sour Cream

  • 1/2 cup raw cashews
  • 1/2 Tbsp. apple cider vinegar
  • 1 tsp. lemon juice
  • 1/8 tsp. fine sea salt
  • 2 1/2 Tbsp. water


  • 6 beets - medium
  • 1 1/2 cups low sodium vegetable broth
  • 1/2 cup shredded cabbage (Consider making coleslaw with the leftover cabbage!)
  • 1/2 cup baby carrots
  • 1/2 medium apple cored and peeled
  • 1 clove garlic - small
  • 1/4 cup red onion chopped
  • 1/4 cup fresh lemon juice


Cashew Sour Cream

  • Cover cashews in boiling water and soak for 30 minutes, then drain.
  • Add cashews and remaining sour cream ingredients to a blender or food processor and blend on high until smooth and creamy. (You may need to scrape the sides a couple of times.)
  • Refrigerate until ready to serve.


  • Place beets on a sheet of aluminum foil and fold up the edges to create a sealed packet.
  • Place the packet on a baking sheet and roast in 400-degree oven for approximately one hour. (I use my toaster oven with the convection setting turned on. If you are using a traditional oven you may need to adjust the time/temp.)
  • Allow roasted beets to cool for at least one hour, then trim stem and root ends with a paring knife and use a paper towel to rub the skins off. Slice into quarters and set aside.
  • Add vegetable broth, cabbage, carrots, apple, garlic, onion and lemon juice to a high-speed blender and blend on high for approximately 30 seconds.
  • Add beets to blender and blend on medium until desired consistency is achieved.
  • Divide borscht between 3-4 soup bowls and top each bowl with a dollop of cashew sour cream.
  • Serve chilled or at room temperature.
  • Refrigerate leftovers for up to two days.


This soup can be made in just minutes if beets are roasted ahead of time.