COLD CHERRY BORSCHT
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- 1. Set aside 18 cherries. Pit the remaining cherries, holding them over a bowl to catch the juices. Place the pitted cherries in the bowl with the juices, and place the pits in a small saucepan. Add 1 cup of the water, the rose geranium sprig, the sugar and the lemon zest. Bring to a boil, reduce the heat, cover and simmer 5 minutes. Strain the liquid in the saucepan into the bowl with the pitted cherries. Discard the pits. 2. Transfer the cherries and liquid to a large saucepan and bring to a simmer. Simmer uncovered for 5 minutes. Remove from the heat and allow to cool slightly. 3. Working in batches and covering the blender top with a kitchen towel to avoid hot splashes, puree the soup, about 1 1/2 cups at a time. Strain through a medium strainer into a bowl, pushing the soup through with the back of a ladle or with a rubber spatula. Stir in the almond extract, a pinch of salt and the lemon juice. Chill the soup by placing the bowl in a larger bowl of ice water, or refrigerate. 4. When the soup has chilled, whisk in the yogurt. Taste and add more lemon juice if desired. 5. Serve garnished with the cherries you set aside.
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