Best Rye Borscht Recipes

RYE BORSCHT

Rye Borscht image

If using water or vegetable stock it's a great vegetarian soup. A very satisfying meal. Garnish with sour cream and dill.

Provided by ROBYNBNB

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 4h

Yield 12

Number Of Ingredients 15

Ingredients

1 cup dry rye berries
2 cups water
1 ½ cups dry cannellini beans
1 small head cabbage, coarsely chopped
1 large onion, chopped
2 stalks celery, chopped
4 beets, peeled and chopped
1 carrot, peeled and chopped
1 potato, peeled and chopped
3 cloves garlic, chopped
4 cups canned tomatoes
2 quarts water
3 tablespoons fresh lemon juice
3 tablespoons honey
salt and pepper to taste

Steps:

Place the rye berries and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 2 hours, or until tender.
Place cannellini beans in a pot with enough water to cover, bring to a boil, and cook 5 minutes. Remove from heat. Let stand 1 hour, until tender; drain.
In a large pot, mix the cooked rye, beans, cabbage, onion, celery, beets, carrot, potato, garlic and tomatoes. Pour in the water, and bring to a boil. Reduce heat to low, cover, and cook 30 minutes, or until all vegetables are tender. Stir in lemon juice and honey, and season with salt and pepper during the cook time.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 63.2 g, Fat 1.5 g, Fiber 13.8 g, Protein 14.4 g, SaturatedFat 0.2 g, Sodium 168 mg, Sugar 11.7 g

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

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