Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 2

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.

Recipe by Cooking Light December 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

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.

Nutrition Facts

114 calories; calories from fat 27%; fat 3.4g; saturated fat 1.9g; mono fat 0.9g; poly fat 0.3g; protein 3.4g; carbohydrates 20g; fiber 4.8g; cholesterol 6.3mg; iron 1.3mg; sodium 295mg; calcium 75mg.
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