Passionately Raw!

I have been making raw borscht for many years but I never published my recipe, until now. Traditional borscht is a hearty cooked soup that can be enjoyed chilled or steaming hot depending on season. There are many versions of this popular East European soup, most really easy to make and worth trying.  For this recipe I am using young beets, young carrots, young cabbage and fresh dill that I just got at my farmers market.   I decided to follow Chris Kendall's advice to freeze the vegetables for this recipe. Normally I would dehydrate the veggies just a bit to obtain a nice texture, but as always I am ready to try something new and since this is a chilled, cooling summer soup, freezing shredded vegetables seems like a logical thing to do. The low freezer temperature breaks the cell walls of the vegetables and softens them making them more palatable.  Borscht is often served with sour cream - vegan or dairy. I decided to make a lighter, summer version of this soup...