Wildly Cherry Borsch
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Author Notes: I wanted to make a savory summer soup that is also dark like beets, but with a twist. So I decided to try cherries. Since this is not a cooked soup, you will definitely want to use a sweet fresh cherry. - Sagegreen
Serves 1-2
- 1/2 pound dark red sweet cherries, pitted and halved
- 1/2 cup chopped English cucumber
- 1/4 cup chopped red onion
- 2-3 tablespoons pinot noir, optional
- 1 teaspoon kirschwasser (optional)
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black or pink pepper
- splash of fresh lemon juice
- garnish with a lemon verbena leaf
- dolup of thick Greek yogurt or cream fraiche, optional
- Blend the pitted cherries, onions, cucumbers, optional wine /kirsch, and vinegar in a blender or food processor.
- Season to taste. Squeeze in a bit of fresh lemon juice.
- Chill and then serve with an optional dolup of Greek yogurt or creme fraiche; garnish with lemon verbena (or other herb).
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Recipe for Cherries
Tags: savory and refreshing, can be made ahead, seasonal, sour, Summer, travels well, Vegetarian, wheat-free
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almost 2 years ago Emiko
Beautiful colour and I can imagine packed with flavour! Gorgeous.
over 2 years ago crispycris
I love any kind of forest fruits, berrys & cherries :)
over 2 years ago Sagegreen
Thanks for finding this! Your recipes look wonderful btw!
almost 3 years ago NakedBeet
I've never had sorrel, so this will be a first for me. I think I've had a blond schav before and loved the sour taste.
almost 3 years ago Sagegreen
Then you probably have had sorrel. I really like sheep sorrel, but the French sorrel is very popular. I think it is one of the most overlooked culinary plants! It has such a unique sour taste.