By Nat Levin
This soup draws inspiration from the beet-based and chilled fruit soups of Eastern Europe and the Balkans, with a nod to gazpacho in the form of a small splash of vinegar and olive oil. Cherries and the first beets of the season ripen around the same time, and they complement each other in both taste and hue. Pomegranate molasses (find it at Karam’s) is the secret ingredient here, adding a compelling sweet-tart note that balances the earthiness of the beets and the sweetness of the fruit. A cherry pitter makes this quick to make and is a worthwhile addition to your kitchen, even if you have a no-fiddly-kitchen-gadget rule! Serve the soup in small glasses to sip if you want it to feel extra special.
1 pound beets, trimmed and scrubbed
1 pint sweet cherries, stemmed and pitted
3 cups water
2 tablespoons pomegranate molasses
1 teaspoon white balsamic vinegar
1 teaspoon olive oil
½ teaspoon kosher salt
1 teaspoon ground coriander
Sour cream and mint to serve
Put the beets in a large sauce pan and cover with a few inches of salted water. Bring to a boil, then cover and simmer for 20 – 40 minutes, or until the beets are fork-tender. This will depend on their size. Alternatively, you can cook the beets in an Instant Pot at high pressure for 15 minutes. Drain, then let cool until you can comfortably peel the skins off.
Combine all ingredients in the bowl of a food processor or blender and blend until completely smooth. Taste and adjust for seasoning. Let chill for at least two hours before serving. Add sour cream and fresh mint to each bowl. Serves six with leftovers.
