Sweet-and-Sour Beet, Cabbage, and Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This soup may be familiar as the Polish and Russian soup called borscht. Serve it either hot or cold. Substitute celery for celeriac, if you prefer. Ingredients:
4 1/2 cups water |
6 cups shredded cabbage (about 1 pound) |
2 cups chopped onion |
2 cups diced peeled beets |
1 1/2 cups canned petite diced tomatoes, undrained |
1/2 cup tomato sauce |
1/4 cup chopped peeled celeriac (celery root) |
1 tablespoon brown sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons golden raisins |
1 tablespoon fresh lemon juice |
1/2 cup sour cream |
4 teaspoons grated lemon rind |
Directions:
1. Bring water to a boil in a Dutch oven. Add cabbage and next 8 ingredients (cabbage through pepper), and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in raisins and juice. Simmer, partially covered, 15 minutes. Top soup with sour cream and rind.
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