Summer Fruit Borscht

12 ingredients
5 steps

Ingredients

  • 500 g plums, halved and pitted
  • 300 g cherries, pitted
  • 300 g nectarines, halved and pitted
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 10 cm lemon zest
  • 1 pinch salt
  • 1 cinnamon stick
  • 4 cloves
  • 300 ml red wine
  • 300 ml water
  • 1 teaspoon cornflour

Directions

  1. 1
    Place fruit in a saucepan with the sugar, lemon juice, zest, salt, cinnamon and cloves. Pour in wine and water and bring to the boil.
  2. 2
    Reduce heat and simmer for ten minutes until the fruit is tender.
  3. 3
    Remove the cinnamon and cloves. Put the fruit in a blender ( remove the skins if you can, but if can't be bothered it's no big deal) and blend. Return the puree to the pan.
  4. 4
    Mix cornflour with 2 tbsp of the soup and then stir into the soup. Bring to the boil whilst stirring constantly.
  5. 5
    Allow the soup to thicken. Then chill for 2-3 hours. Serve with soured cream and mint leaves.

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