Rye Berry Borscht

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

  • 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
  • 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.
  • 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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