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Cherry Borsch

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Ingredients
  Canned beef broth 28 Ounce (Two 14 Ounce Each Cans)
  Cinnamon sticks 3 Inch
  Canned pickled beets 1 Pound, well drained with liquid reserved, chopped (1 Can)
  Brown sugar 2 Tablespoon
  Fresh bing cherries 1 Pound, washed, stemmed, pitted
  Sour cream 1 Tablespoon
Directions

Bring to a boil the beef broth and cinnamon stick.
Add the chopped beets, beet liquid, and brown sugar.
Heat until boiling again; then add the cherries and quickly return to boil.
Remove cinnamon stick if spice flavor is strong enough to taste, or leave it in if the flavor is not yet noticeable.
Cover soup and chill thoroughly.
Add a little lemon juice if you want a more tart flavor.
Ladle the soup into individual bowls and add a large spoonful of sour cream to each portion.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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