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Saturday, August 12, 2006

Blueberry Borscht

Seasonal Recipe of the Week
Who wants to fuss.. it's too hot... so here's another cold soup recipe which I love. It's blueberry borscht. It's refreshing, easy, and healthy... like me!

2 medium sized beets, peeled and diced into 1/2 inch pieces
1 pound of blueberries
4 cups water
2 tablespoons sugar
1 tablespoon honey
1/2 cup red wine
1 cinnamon stick
1/2 teaspoon salt
1/8 teaspoon black pepper

Throw everything into a stock pot and boil for 20 minutes, or until beets are tender when pierced with a sharp knife. Remove cinnamon stick and puree everything else in a blender till smooth. Chill well. When really cold, taste and adjust seasoning (salt, pepper, and sweetness). Serve in chilled bowls, and garnish with a tablespoon of sour cream and a few whole blueberries. So simple!