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Rye Berry Borscht

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By Betty Crocker Kitchens
Updated Apr 1, 2013
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Load up your Dutch oven and create a hearty take on beet soup.

Rye Berry Borscht

  • Prep Time 30 min
  • Total 10 hr 45 min
  • Servings 8
  • Ingredients 16
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Stir in beans, honey, salt, caraway seed and pepper. Cover; cook 30 to 45 minutes until vegetables are tender.

Nutrition

350 Calories
1 1/2g Total Fat
15g Protein
69g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
640mg
27%
Potassium
880mg
25%
Total Carbohydrate
69g
23%
Dietary Fiber
7g
29%
Sugars
16g
Protein
15g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
20%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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