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Cherry Borsch Recipe
|Canned beef broth||28 Ounce (Two 14 Ounce Each Cans)|
|Cinnamon sticks||3 Inch|
|Canned pickled beets||1 Pound, well drained with liquid reserved, chopped (1 Can)|
|Brown sugar||2 Tablespoon|
|Fresh bing cherries||1 Pound, washed, stemmed, pitted|
|Sour cream||1 Tablespoon|
Serving size: Complete recipe
Calories 964 Calories from Fat 46
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 7.8 mg
Sodium 3170.5 mg132.1%
Total Carbohydrates 223 g74.3%
Dietary Fiber 23.6 g94.3%
Sugars 92.3 g
Protein 16 g32.4%
Vitamin A 8.7% Vitamin C 49.4%
Calcium 21.9% Iron 76.6%
*Based on a 2000 Calorie diet
Add the chopped beets, beet liquid, and brown sugar.
Heat until boiling again; then add the cherries and quickly return to boil.
Remove cinnamon stick if spice flavor is strong enough to taste, or leave it in if the flavor is not yet noticeable.
Cover soup and chill thoroughly.
Add a little lemon juice if you want a more tart flavor.
Ladle the soup into individual bowls and add a large spoonful of sour cream to each portion.