Cold Cherry Borscht

By Martha Rose Shulman

Cold Cherry Borscht
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(32)
Comments
Read comments

Because this looks so much like a beet borscht, I decided to call it a cherry borscht. Cherries are a terrific source of two phytochemicals, quercetin and ellagic acid, that may have antioxidant as well as anti-inflammatory properties. The anthocyanins that give the fruit its red color are thought to have anti-inflammatory properties as well. It’s worth noting that the Environmental Working Group found a great number of pesticide residues on conventionally grown cherries, so seek out cherries that are grown locally by small farmers.

Featured in: The Fruits of Summer, Sip by Sip

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Ingredients

Yield:Serves six to eight

    For the Cold Cherry Borscht

    • 2½pounds cherries, such as bing cherries, stemmed
    • 3cups water
    • 1rose geranium sprig (optional)
    • 3tablespoons sugar
    • 2tablespoons finely chopped lemon zest
    • ½teaspoon almond extract
    • Pinch of salt
    • ¼cup freshly squeezed lemon juice
    • 1⅓cups plain low-fat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

213 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 4 grams protein; 55 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Cold Cherry Borscht

    1. Step 1

      Set aside 18 cherries. Pit the remaining cherries, holding them over a bowl to catch the juices. Place the pitted cherries in the bowl with the juices, and place the pits in a small saucepan. Add 1 cup of the water, the rose geranium sprig, the sugar and the lemon zest. Bring to a boil, reduce the heat, cover and simmer 5 minutes. Strain the liquid in the saucepan into the bowl with the pitted cherries. Discard the pits.

    2. Step 2

      Transfer the cherries and liquid to a large saucepan and bring to a simmer. Simmer uncovered for 5 minutes. Remove from the heat and allow to cool slightly.

    3. Step 3

      Working in batches and covering the blender top with a kitchen towel to avoid hot splashes, puree the soup, about 1½ cups at a time. Strain through a medium strainer into a bowl, pushing the soup through with the back of a ladle or with a rubber spatula. Stir in the almond extract, a pinch of salt and the lemon juice. Chill the soup by placing the bowl in a larger bowl of ice water, or refrigerate.

    4. Step 4

      When the soup has chilled, whisk in the yogurt. Taste and add more lemon juice if desired.

    5. Step 5

      Serve garnished with the cherries you set aside.

Tip
  • Advance preparation: You can make this a day ahead.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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Ratings

4 out of 5
32 user ratings
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Comments

Jennie

Rose geranium is a variety of non-flowering geranium with scented leaves that smell like roses. So a sprig would be a stem with some of the scented leaves attached.

Leslie

Made this, delicious!! Only thing, the recipe doesn’t say when to add the other 2 cups of water. I added them in step 2. Maybe was a little thin, but still delicious. Also, I didn’t strain it. Still delicious, and also beautiful.

roz

This is very sweet. Much improved by substituting buttermilk for yogurt and adding a dash of cardamom

loreli

Substitute buttermilk for yogurt and add cardamom

roz

This is very sweet. Much improved by substituting buttermilk for yogurt and adding a dash of cardamom

roz

Very sweet but improved by subbing no buttermilk for yogurt and dash of cardamom.

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