Rye Borscht

Rye Borscht

7
ROBYNBNB 0

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

Ingredients

4 h {{adjustedServings}} servings 302 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

7
  1. 9 Ratings

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Comfort food! I subbed pinto beans for the others, so I cooked those with the rye berries. It wasn't until I was enjoying my serving that I realized I had forgotten to add the cabbage! I'll p...

I followed your directions, except added canned white northern beans with the vegetables, instead of the cannellini beans. (The dry beans probably would have been better if I had them.) We never...

It was a lot of work compared to how we usually cook, but turned out good! Great way to use rye berries, which is why I tried it. We didn't use exact amounts--some extra here and there, like w...