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
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
-
Step1In 5-quart nonstick Dutch oven, soak rye berries in 4 cups water in refrigerator at least 8 hours but no longer than 24 hours.
-
Step2Heat rye berries in water to boiling over high heat. Reduce heat to low. Cover; simmer about 45 minutes or until chewy but tender. Drain.
-
Step3In 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.
-
Step4Stir 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 1/2Tips from the Betty Crocker Kitchens
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