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

Ingredients

• 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

Preparation

1. 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.