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Beet, Cabbage, and Tomato Soup
Source: dLife

This soup is reminiscent of borscht.

Rating:
Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate
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Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories 105.0
Total Carbs 17.4 g
Dietary Fiber 3.8 g
Sugars 11.5 g
Total Fat 2.7 g
Saturated Fat 1.8 g
Unsaturated Fat 0.1 g
Potassium 256.0 mg
Protein 3.0 g
Sodium 228.0 mg
Dietary Exchanges
2.7 Fat, 2.4 Vegetables, 0.1 Fruits, 0.1 Other Carbs,
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

4 1/2 cup  cold water
6 cup  fresh shredded cabbage
2 cup  fresh chopped onion
2 cup  Beets, fresh, slices
1 1/2 cup  canned unsalted diced tomatoes
0 1/2 cup  tomato sauce
0 1/4 cup  Celeriac, fresh
1 tbsp  brown sugar
0 1/4 tsp  salt
0 1/4 tsp  black pepper
2 tbsp  Raisins, golden, seedless
1 tbsp  fresh lemon juice
0 1/2 cup  Sour Cream
4 tsp  grated lemon rind
Directions
  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.

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