Photography: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield
8 servings (serving size: about 1 cup soup, 1 tablespoon sour cream, and 1/2 teaspoon rind)

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.

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.

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.

Ratings & Reviews

ajvinande's Review

pjhpsu
January 27, 2015
N/A

Pschwarz's Review

Pschwarz
January 15, 2014
N/A

EllenDeller's Review

oldruth
November 25, 2012
So delicious! No celriac in my local store, but other than that my only changes (the first is an important one) were to use chicken broth in place of water and to saute the onion in a tsp. of oil before adding it to the soup. Oh, and I did roast the beets when I was cooking the Thanksgiving turkey a few days ago, then tonight cubed and put them in the soup half way through the cooking time since they were fairly soft already. Lemon & peel are essential. I served this with some mashed potato-chive pancakes, applesauce, and a few vegetarian breakfast sausages, and we were all very happy.

oldruth's Review

ajvinande
April 06, 2011
I was afraid that this didn't have enough spice in the recipe, so I added 2 bay leaves and put in 10 peppercorns instead of the ground pepper. I used celery and I subbed the sour cream with no-fat Greek yogurt, as did the first reviewer. I liked that it had cabbage in it and it's a very colorful soup. Don't skip the grated lemon rind because it really gives the soup a zip. I couldn't taste the lemon juice at all, and I don't understand what one Tbls. of brown sugar is supposed to do in this big a pot of soup. I also used my homemade vegetable stock instead of water. Served with a green salad and my homemade seeded rye. I liked it, but it needs something else to get 4 stars.

pjhpsu's Review

EllenDeller
January 30, 2011
3 star as written. 5 star with mods. I modified this a bit. I added a dash of Mrs. Dash Caribbean Citrus, a dash of Bon Appetit in place of salt. It needed that spice to bring out the flavors. Greek no fat plain yogurt used in place of sour cream.