Rye Berry Borscht

Rye Berry Borscht

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

Prep Time

30

Minutes

Total Time

10:45

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings (1 2/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 640mg;
  • Total Carbohydrate 69g
    • (Dietary Fiber 7g,
    • Sugars 16g),
  • Protein 15g;
Percent Daily Value*:
    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.