Recipe - Borscht A La Nureyev

1 md Beet
scrubbed & cut into chunks
1 md Carrot; cut or sliced up
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
One half cup Spinach leaves (packed)
One half cup Alfalfa sprouts (packed)
One half cup Chopped fresh dill
2 tablespoon Bragg Liquid Aminos
1/8 teaspoon Freshly ground black pepper
2 cup 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