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Chilled Cherry Borsch

Diet.Chef's picture
Ingredients
  Water 3 Cup (48 tbs)
  Brown sugar 2 Tablespoon
  Beef bouillon granules 2 Teaspoon
  Mixed pickling spices 1 Teaspoon
  Cinnamon stick 1 (3 Inch Long)
  Canned sliced beets 15 Ounce (1 Can, Undrained)
  Sweet cherries 1 Pound, thawed and drained (Fresh / Frozen)
  Vinegar 1 Tablespoon
  Low fat cherry yogurt 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
Directions

Combine first 5 ingredients in a large saucepan.
Bring mixture to a boil.
Cover, reduce heat, and simmer 15 minutes.
Strain mixture through a sieve, and discard spices.
Return mixture to saucepan.
Stir in beers and cherries, and bring to a boil.
Cover, reduce heat, and simmer 15 minute or until cherries are tender.
Transfer mixture in batches into container of an electric blender or fod processor; top with cover, and process until very smooth.
Repeat with remaining mixture.
Pour into a bowl; stir in vinegar.
Cover and chill thoroughly.
Ladle soup into individual bowls.

Recipe Summary

Cuisine: 
European
Method: 
Chilling
Dish: 
Soup

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