Wildly Cherry Borsch

By • June 21, 2010 5 Comments

3 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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
  1. Blend the pitted cherries, onions, cucumbers, optional wine /kirsch, and vinegar in a blender or food processor.
  2. Season to taste. Squeeze in a bit of fresh lemon juice.
  3. Chill and then serve with an optional dolup of Greek yogurt or creme fraiche; garnish with lemon verbena (or other herb).

More Great Recipes: Fruit|Vegetables|Soups

💬 View Comments ()

Comments (5) Questions (0)


about 4 years ago Emiko

Beautiful colour and I can imagine packed with flavour! Gorgeous.


about 5 years ago crispycris

I love any kind of forest fruits, berrys & cherries :)


about 5 years ago Sagegreen

Thanks for finding this! Your recipes look wonderful btw!


about 5 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.


about 5 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.