Rye Berry Borscht

Enjoy this delicious soup that's skillet made using rye berries, veggies and beans for a hearty dinner.

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  • prep time 30 min
  • total time 10 hr 45 min
  • ingredients 16
  • servings 8
 

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
4
cups water
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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 5-quart nonstick Dutch oven, soak rye berries in 4 cups water in refrigerator at least 8 hours but no longer than 24 hours.
  • 2 Heat rye berries in water to boiling over high heat. Reduce heat to low. Cover; simmer about 45 minutes or until chewy but tender. Drain.
  • 3 In same Dutch oven, heat cooked rye berries, cabbage, beets, celery, potato, carrot, onion, garlic, tomatoes and 4 cups water to boiling over high heat. Reduce heat to low. Cover; cook 45 minutes.
  • 4 Stir in beans, honey, salt, caraway seed and pepper. Cover; cook 30 to 45 minutes until vegetables are tender.
  • 1 In 5-quart nonstick Dutch oven, soak rye berries in 4 cups water in refrigerator at least 8 hours but no longer than 24 hours.
  • 2 Heat rye berries in water to boiling over high heat. Reduce heat to low. Cover; simmer about 45 minutes or until chewy but tender. Drain.
  • 3 In same Dutch oven, heat cooked rye berries, cabbage, beets, celery, potato, carrot, onion, garlic, tomatoes and 4 cups water to boiling over high heat. Reduce heat to low. Cover; cook 45 minutes.
  • 4 Stir in beans, honey, salt, caraway seed and pepper. Cover; cook 30 to 45 minutes until vegetables are tender.

EXPERT TIPS

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Expert Tips

The rye berries are a nice complement to the hardy flavors of the cabbage and beets. Make it easy on yourself by using 3 1/2 cups purchased coleslaw mix in place of the chopped cabbage and carrot.

Whole Grain Serving: 1/2

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
15),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
640mg
640%;
Total Carbohydrate
69g
69%
(Dietary Fiber
7g
7%
  Sugars
16g
16%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
10%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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