RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Chilled Fruit Borscht - dairy, pareve
This comes from the Jewish Family and Life website. Beth. Chilled Fruit Borscht (Pareve or Dairy) Preparation Time: 25 minutes Chilling Time: 3 hours or overnight Ingredients 3-4 cups sliced Santa Rosa Plums 3-4 cups fresh or frozen blueberries, rinsed and carefully picked over 2 cups dry red wine 2 cinnamon sticks, each about 3 inches long 6 whole cloves 2 whole allspice 2/3 cup sugar 2 tsp. fresh lemon juice OPTIONAL: 1/3 cup heavy cream for decoration/garnish lemon slices for garnish Place the sliced plums, blueberries, wine and sugar in a soup pot. Tie the cinnamon, cloves and allspice in a cheesecloth bag and place in the pot. Bring to a boil. Reduce the heat and simmer until the fruit is soft, about 10-15 minutes. Keep the pot partially covered. Discard the bag of spices. Ladle the soup in batches into the food processor or blender and puree. Strain through a sieve and press the solids to release as much pulp and juice as possible. Add the lemon juice and add sugar or water if necessary. Place in a container and chill. For a beautiful effect, ladle the soup into individual bowls. Gently spoon a small amount of cream into the center of each bowl. Use a thin knife and swirl the cream outwards from the center into a design. Garnish each bowl with a lemon slice. Adapted from Nicole Routhier’s Fruit Cookbook, Workman Publishing, 1996. ISBN 0-7611-0506-9
