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

Sweet-and-Sour Beet, Cabbage, and Tomato Soup Recipe
Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
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.


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

Recipe from

Cooking Light

Nutritional Information

Calories 114
Caloriesfromfat 27 %
Fat 3.4 g
Satfat 1.9 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 3.4 g
Carbohydrate 20 g
Fiber 4.8 g
Cholesterol 6.3 mg
Iron 1.3 mg
Sodium 295 mg
Calcium 75 mg


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


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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

December 2003
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