Sour cherry borscht from Red Sands: Reportage and Recipes Through Central Asia, from Hinterland to Heartland (page 164) by Caroline Eden

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried sour cherries for frozen sour cherries. See recipe for a vegetarian variation.

  • meginyeg on January 05, 2022

    This was delicious. I used garlic broth leftover from a Kachka dish instead of beef broth. I love the dried cherries.

  • mjes on May 22, 2021

    Okay, I was watching Great British Menu and noting all the beets ... which led me to thinking of Eastern European borscht ... which led me to my cookbook with a variety of Russian borscht ... which made me think that I'd seen an interesting Central Asian borscht recipe somewhere. Thank you EYB - I found it! I used dried sour cherries and ignored the gherkins to serve but, oh my, this is an excellent borscht. Grating the beets and carrots kept an interesting texture. I'd love to know that it taste like the next day but am not sure how much one would have to make for there to be any left after dinner, evening snack, midnight snack ... did I say I loved it!

  • jungliemonkey on November 24, 2020

    I was a bit short on sour cherries, so made up the difference with golden berries, which were probably a bit much... However, "user error" aside, this borscht was absolutely fantastic! Deep, rich, and tasty.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.