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."
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Ingredients

4 h servings 302 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

This has a three-star taste, but the recipe itself gave me some trouble. First off, 2 cups of water was nowhere near sufficient for the rye berries. After about 1.5 hours, they were scalded and ...

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...

This has a three-star taste, but the recipe itself gave me some trouble. First off, 2 cups of water was nowhere near sufficient for the rye berries. After about 1.5 hours, they were scalded and ...

Wonderful soup..the rye berries add so much. Flavorful and hearty.. Henceforth this will be my borscht recipe!

Did not care for this! Basically a cup of blaahhh... not alot of flavor. Will not make this again & have taken it out of my recipe box. Too bad, I'm an experienced cook and most recipes on here ...

This is the first borscht I ever made, and it was grrreat! I made a few modifications because of what I had on hand. I used wheat berries instead of rye berries, and kidney beans instead of t...