Search thousands of recipes reviewed by home cooks like you.

Rye Borscht

Rye Borscht

  • Prep

    30 m
  • Cook

    2 h 30 m
  • Ready In

    4 h
ROBYNBNB

ROBYNBNB

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

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:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

sueb
6

sueb

3/3/2009

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 put it in when I reheat this delightful soup! Thanks for the recipe!

Pitterpat
4

Pitterpat

3/14/2011

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 had borscht before. It was pretty good, but I expect it is an acquired taste. We'll have plenty of opportunity to find out, as it made enough to last us for a couple of weeks. There are just 2 of us. Anyway, thanks for the recipe. It was fun trying something different. Mar. 14 update: I put some of this in freezer containers and saved. My husband and I happily did acquire a taste for it, and now we love it. Just had some for lunch today, and my hubby asked, is that all? There wasn't enough left for seconds. :) Have to increase the rating to 5 stars. Congratulations for a distinctly unique and very delicious recipe! Now I have another good use for all my rye berries.

jenjenn711
3

jenjenn711

6/10/2011

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 with the tomatoes--and it made a huge pot! We are going to have a lot to freeze for later. Thanks for the recipe!

Similar recipes

ADVERTISEMENT