Chilled Cherry Borsch
|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)|
|Low fat cherry yogurt||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
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.