Cold Cherry Borscht

By Martha Rose Shulman

Published August 16, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(34)
Comments
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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.

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Ingredients

Yield:Serves six to eight

FOR THE COLD CHERRY BORSCHT

  • 2 ½ pounds cherries, such as bing cherries, stemmed

  • 3 cups water

  • 1 rose geranium sprig (optional)

  • 3 tablespoons sugar

  • 2 tablespoons finely chopped lemon zest

  • ½ teaspoon almond extract

  • Pinch of salt

  • ¼ cup freshly squeezed lemon juice

  • 1 ⅓ cups plain low-fat yogurt

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

33 grams carbs; 5 milligrams cholesterol; 212 calories; 2 grams fat; 3 grams fiber; 46 milligrams sodium; 3 grams protein; 26 grams sugar

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 1 ½ 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
34 user ratings
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Comments

roz

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

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.

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.

CarolFitz

Made this weekend, a smash-up of cold cherry borsht + the cold cherry soup recipe. Began with the soup ingredients, simmering a cinnamon stick and 2 cloves with the cherry pits and subbing port for wine. Then followed the borsht instructions to puree and strain the mixture adding almond extract and lemon juice to taste. Fridge overnight and then rejoined the soup recipe with greek yogurt. Served in small chilled bowls with spiral of thinned yogurt and a few pitted fresh cherries.

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

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