Beet, Cabbage, and Tomato Soup

Source: dLife

This soup is reminiscent of borscht.

Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories	105
Total Carbs	17.4g
Dietary Fiber	3.8g
Sugars	11.5g
Total Fat	2.7g
Saturated Fat	1.8g
Unsaturated Fat	0.9g
Protein	3g
Sodium	228mg
Dietary Exchanges Fat 1/2, Fruit , Other Carbohydrate , Vegetable 2 1/2
See the Detailed Nutritional Analysis
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4.5 cup water
6 cup fresh shredded cabbage (about 1 pound)
2 cup fresh chopped onion
2 cup Beets, fresh, slices, peeled
1.5 cup canned unsalted diced tomatoes, undrained
0.5 cup tomato sauce
0.25 cup Celeriac, fresh, chopped (celery root)
1 tbsp brown sugar
0.25 tsp salt
0.25 tsp black pepper
2 tbsp Raisins, golden, seedless
1 tbsp fresh lemon juice
0.5 cup Sour Cream
4 tsp grated lemon rind

1 Bring water to a boil in a Dutch oven.
2 Add cabbage and next 8 ingredients through pepper and bring to a boil.
3 Cover and simmer 1 hour, stirring occasionally.
4 Mix in raisins and juice. Simmer, partially covered, for 15 minutes.
5 Top with sour cream and lemon rind.