Sweet-And-Sour Beet, Cabbage, And Tomato Soup

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This soup is similar to the Polish and Russian soup borscht. Serve hot or cold.

Ingredients

• 4 1/2 cups water
• 6 cups shredded cabbage (about 1 pound)
• 2 cups chopped onion
• 2 cups diced peeled beets (about 1 pound)
• 1 1/2 cups canned petite diced tomatoes, undrained
• 1/2 cup tomato sauce
• 1/4 cup chopped peeled celeriac
• 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.
2. Add cabbage and next 8 ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
4. Stir in raisins and juice.
5. Simmer, partially covered, 15 minutes.
6. Top with sour cream and rind.

Yield: 8 servings (serving size: about 1 cup soup, 1 tablespoon sour cream, and 1/2 teaspoon rind)