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Rye Berry Borscht
Rye Berry Borscht
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Prep Time:
30 minutes
Total Time:
10 hours 45 minutes
Make a delicious and hearty beet soup in a Dutch oven.
Ingredients:
  • 1 cup uncooked rye berries
  • 4 cups water
  • 3 cups chopped green cabbage
  • 6 medium beets (about 1 1/4 lb), peeled, chopped (3 cups)
  • 2 medium stalks celery, chopped (1 cup)
  • 1 medium potato, peeled, cubed (1 cup)
  • 1 medium carrot, chopped (1/2 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 can (19 oz) cannellini beans, drained, rinsed
  • 3 tablespoons honey
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon pepper
Instructions:
  • In a 5-quart nonstick Dutch oven, refrigerate rye berries in 4 cups of water for at least 8 hours, but no more than 24 hours.
  • Bring water to a boil with rye berries. Simmer covered on low heat for about 45 minutes until chewy yet tender. Drain the berries.
  • In the same Dutch oven, bring the cooked rye berries, cabbage, beets, celery, potato, carrot, onion, garlic, tomatoes, and 4 cups water to a boil over high heat. Reduce the heat to low, cover, and simmer for 45 minutes.
  • Add beans, honey, salt, caraway seed, and pepper to the pot and give it a good stir. Cover and let it cook for 30 to 45 minutes until the vegetables are tender.

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