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Categories:
water cabbage onion peeled beets tomatoes tomato sauce celery root brown sugar salt freshly ground black pepper golden raisins lemon juice sour cream lemon rind
Viewed: 49 - Published at: 6 years agoIngredients
- 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
Method
- 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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