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From the land of honey, in the heart of Illinois

 


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Recipe Of The Month

February 2001

Borscht With Sour Cherries

 

5 to 6 Small Fresh Beets, Grated Or Thinly Sliced
1 Onion, Thinly Sliced
1 Can (15- Or 16 -Ounce) Sour Red Cherries, Drained
3 Whole Cloves
2 Tablespoons Mild Honey
2 Tablespoons Freshly Squeezed Lemon Juice Salt

Cook the beets and onion in 5 cups water fro about 30 minutes.  Simmer the cherries with the cloves in 1 cup water for 5 minutes.  Drain the beets, discarding the pulp, and combine the strained liquid with thr cherries and their liquid.  Season with honey, lemon juice, and salt to taste.  Adjust seasoning so the sweet-and-sour balance subtly enhances the other flavors.

Yield:  6 Servings

 

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