Beet & Cherry Borsht
4 large beets, scrubbed
1 pound cherries, pits removed
1 teaspoon fresh lemon or lime juice
1 cup plain full-fat yogurt or kafir (non dairy or regular)
¼ cup sour cream (regular or vegan alternative)
You made add a small pinch of salt to taste
Directions:
Cook the beets in water in a large saucepan until they are tender and you can pierce them with a knife, (approximately 40 minutes.
Drain the beets reserving 1 cup of the cooking liquid and set them aside to cool.
Put the beet liquid and the cherries in a medium saucepan and bring to a simmer over medium-high heat, until the cherries are very soft, about 10 minutes.
Peel and cut the beets into quarters. Place them in a food processor along with the cherries and cooking liquid and puree until smooth. Transfer into a bowl and refrigerate the soup until chilled.
In a separate mixing bowl blend the yogurt and sour cream, and stir them into the beet and cherry puree before serving.
The Borscht can last up to 3 days in the refrigerator and is helpful to nourish and build the blood.
Beets and cherries are wonderful to eat regularly to build your blood. It’s great if you tend to have dry skin, hair, or nails, or if you have heavy periods or are chronically low in iron, this would make a great addition to your diet.
If you have weaker digestion or chronic nasal congestion or phlegm, it would be best to go with a warm soup option.