Rye Berry Borscht

Load up your Dutch oven and create a hearty take on beet soup.

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Prep Time 30 min
Total Time 10 hr 45 min
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

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Directions

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

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

Got questions? Our experts have the answers. Ask Betty now.