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Recipe: Beet and Cherry Borscht for Deanne

Soups
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
MsgID: 039440
Shared by: Gladys/PR
In reply to: ISO: Cherry Borscht
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1 ISO: Cherry Borscht
  Deanne Batterman
2 Recipe: Beet and Cherry Borscht for Deanne
  Gladys/PR
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