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Kirshen Borscht Cold Cherry Soup

Recipe Link: source:http://www.empirekosher.com/kirshensoup.htm

List of Ingredients





This was one of my favorite soups When cherries were not in season just substitute peaches.

2 lb. of red cherries
1/4 cup tapioca (uncooked)
10 cups water. (fill a 4 quart pot and leave about 3 inches from the top)
1 cup sugar
6 whole cloves
1 stick cinnamon
2 cups Kosher red wine (Uncle Leibel's touch)
lemon rind from one lemon.





Recipe



Put the tapioca in the bottom of a bowl and cover with water. NO! Not the ten cups of water. Just let the tapioca sit in about TWO inches of water! Let stand two hours. In the meantime wash and pit the cherries. I use an old fashioned cherry pitter. It has a jar-like contraption underneath and a cherry pits on top. The seeds then fall into the jar and you simply empty the contents into the garbage. The device is older than I am. I do not know if they are still available.
Now peel the lemon and grate the rind. The fruit of the lemon should be cut into very fine slices which you will use as a garnish to decorate the soup. Put on a plate and cover it with plastic wrap before you put it in the fridge. See, we are already getting organized.

Put all of the ingredients except the wine in a large stock pot and turn the heat to HIGH. Add the tapioca a little bit at a time (otherwise it may foam). Bring to a boil. Turn off the heat.

Add the red wine.

Strain the mixture through a cheesecloth or a very fine mesh strainer to remove the fruit and spices.

Put in the fridge for several hours.

Serve cold with a slice of lemon on top.

The cherries can be left in the soup if you like, or can be used to make a cherry cobbler or filling for a cherry pie.