Summer Fruit Borscht

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.