RYE BERRY BORSCHT

Rye Berry Borscht image

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

Provided by Betty Crocker Kitchens

Categories Lunch

Time 10h45m

Yield 8

Number Of Ingredients 16

Previous Next

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

Steps:

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.
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.
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.
Stir in beans, honey, salt, caraway seed and pepper. Cover; cook 30 to 45 minutes until vegetables are tender.

Nutrition Facts : Calories 350, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 7 g, Protein 15 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 16 g, TransFat 0 g