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.
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
How to Make It
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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