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Chilled Cherry Borsch Recipe
|Water||3 Cup (48 tbs)|
|Brown sugar||2 Tablespoon|
|Beef bouillon granules||2 Teaspoon|
|Mixed pickling spices||1 Teaspoon|
|Cinnamon stick||1 (3 Inch Long)|
|Canned sliced beets||15 Ounce (1 Can, Undrained)|
|Sweet cherries||1 Pound, thawed and drained (Fresh / Frozen)|
|Low fat cherry yogurt||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
Serving size: Complete recipe
Calories 615 Calories from Fat 27
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 4.9 mg
Sodium 3278.1 mg136.6%
Total Carbohydrates 145 g48.3%
Dietary Fiber 19.6 g78.3%
Sugars 118.4 g
Protein 14 g28.8%
Vitamin A 8.7% Vitamin C 83.1%
Calcium 28.7% Iron 54.6%
*Based on a 2000 Calorie diet
Bring mixture to a boil.
Cover, reduce heat, and simmer 15 minutes.
Strain mixture through a sieve, and discard spices.
Return mixture to saucepan.
Stir in beers and cherries, and bring to a boil.
Cover, reduce heat, and simmer 15 minute or until cherries are tender.
Transfer mixture in batches into container of an electric blender or fod processor; top with cover, and process until very smooth.
Repeat with remaining mixture.
Pour into a bowl; stir in vinegar.
Cover and chill thoroughly.
Ladle soup into individual bowls.