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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 yogurt||5 Tablespoon (1/4 Cup Plus 1 Tablespoon, Cherry Flavored)|
|Low fat cherry yogurt||5 Tablespoon (1/43 Cup Plus 1 Tablespoon)|
Serving size: Complete recipe
Calories 663 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 9.4 mg
Sodium 3330.6 mg138.8%
Total Carbohydrates 150 g50.1%
Dietary Fiber 19.6 g78.3%
Sugars 123.6 g
Protein 18 g36.7%
Vitamin A 9.5% Vitamin C 84.1%
Calcium 42.4% Iron 54.9%
*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.