Summer Fruit Borscht Recipe

Name: Summer Fruit Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g plums, halved and pitted; 300 g cherries, pitted; 300 g nectarines, halved and pitted; 1 tablespoon sugar; 2 tablespoons lemon juice; 10 cm lemon zest; 1 pinch salt; 1 cinnamon stick; 4 cloves; 300 ml red wine; 300 ml water; 1 teaspoon cornflour

Servings: persons

500 g plums, halved and pitted
300 g cherries, pitted
300 g nectarines, halved and pitted
1 tablespoon sugar
2 tablespoons lemon juice
10 cm lemon zest
1 pinch salt
1 cinnamon stick
4 cloves
300 ml red wine
300 ml water
1 teaspoon cornflour

1
Place fruit in a saucepan with the sugar, lemon juice, zest, salt, cinnamon and cloves. Pour in wine and water and bring to the boil.
2
Reduce heat and simmer for ten minutes until the fruit is tender.
3
Remove the cinnamon and cloves. Put the fruit in a blender ( remove the skins if you can, but if can't be bothered it's no big deal) and blend. Return the puree to the pan.
4
Mix cornflour with 2 tbsp of the soup and then stir into the soup. Bring to the boil whilst stirring constantly.
5
Allow the soup to thicken. Then chill for 2-3 hours. Serve with soured cream and mint leaves.

155

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g plums, halved and pitted, 300 g cherries, pitted, 300 g nectarines, halved and pitted, 1 tablespoon sugar, and more.

Yes, Summer Fruit Borscht falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Fruit Borscht

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