Blueberry-Pomegranate Beet Borscht

Blueberries and pomegranates are excellent antioxidants. Add to them the anti-aging, cancer-preventing, cardiovascular-invigorating benefits of beets (not to mention their reputation as an aphrodisiac), and this innovative cold borscht might well become a new favorite. It was inspired by a conversation with cookbook author and friend Linda Dannenberg. The flavor is very intense. Serve it as an appetizer or chilled summer soup. Garnished with scallions, a dollop of sour cream, and fresh pomegranate seeds, it’s beautiful, as well.

2 3/4 cups natural blueberry-pomegranate juice
1–2 tablespoons pomegranate molasses, available at Middle Eastern stores and many markets
1/2 cup cubed pickled beets
1–2 tablespoons sour cream
1 tablespoon fresh pomegranate seeds, for garnish
1 tablespoon thinly sliced scallion, for garnish

  1. In a large bowl, stir the blueberry-pomegranate juice and 1 tablespoon of the pomegranate molasses together until blended. Stir in the beets, taste, and add more pomegranate molasses, if desired. Chill well. Ladle into two bowls and serve with a dollop of sour cream, the pomegranate seeds, and sliced scallions.