Recipe: Beet and Cherry Borscht for Deanne

BEET AND CHERRY BORSCHT

1 pound cooked and peeled beets, grated
2/3 cup white vinegar
4 1/2 cups parve beef-style broth
2-inch stick cinnamon
2 tablespoons brown sugar
1 1/2 pounds dark sweet cherries, pitted
Salt
Sour cream for garnish

Combine beets with vinegar and refrigerate, covered, overnight.

Bring broth, cinnamon and brown sugar to a boil. Add beets with their liquid and the cherries. Quickly return mixture to a boil, then remove from heat. Let cool, then chill well.

Add salt, remove cinnamon stick and serve with generous dollop of sour cream.

Servings: 4
Source: The Jewish Week