Wildly Cherry Borsch

By • June 21, 2010 • 5 Comments

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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
  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).
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Tags: savory and refreshing, can be made ahead, seasonal, sour, Summer, travels well, Vegetarian, wheat-free

Comments (5) Questions (0)


about 3 years ago Emiko

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


about 4 years ago crispycris

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


about 4 years ago Sagegreen

Thanks for finding this! Your recipes look wonderful btw!


about 4 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 4 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.