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

Sweet-and-Sour Beet, Cabbage, and Tomato Soup
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 6 cups shredded cabbage (about 1 pound)
  • 6 cups shredded cabbage (about 1 pound)
  • ¼ cup chopped peeled celeriac (celery root)
  • 1 ½ cups canned petite diced tomatoes, undrained
  • 1 ½ cups canned petite diced tomatoes, undrained
  • 2 tablespoons golden raisins
  • ½ cup tomato sauce
  • + 21 more ingredients
    • 4 teaspoons grated lemon rind
    • ½ cup tomato sauce
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 1 tablespoon fresh lemon juice
    • ¼ cup chopped peeled celeriac (celery root)
    • 4 ½ cups water
    • 4 teaspoons grated lemon rind
    • ½ cup sour cream
    • 2 tablespoons golden raisins
    • 2 cups chopped onion
    • ¼ teaspoon freshly ground black pepper
    • ½ cup sour cream
    • 1 tablespoon brown sugar
    • 2 cups chopped onion
    • 1 tablespoon brown sugar
    • 2 cups diced peeled beets
    • 4 ½ cups water
    • 2 cups diced peeled beets
    • 1 tablespoon fresh lemon juice

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.

View full recipe at My Recipes

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