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

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.

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

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 27%
  • Fat: 3.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.4g
  • Carbohydrate: 20g
  • Fiber: 4.8g
  • Cholesterol: 6.3mg
  • Iron: 1.3mg
  • Sodium: 295mg
  • Calcium: 75mg

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.
Note:

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.

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