Rye Berry Borscht

Name: Rye Berry Borscht
Prep time: 10 h 45 min
Cook time: 10 h 45 min
Total time: 10 h 45 min
Yield: 8
Cuisine: Eastern European, European
Ingredients: 567 grams medium beets (about , peeled, chopped (3 cups); 539 grams can cannellini beans, drained, rinsed; 794 grams can diced tomatoes, undrained; 1 teaspoons caraway seed; 118 milliliters medium carrot, chopped; 237 milliliters medium stalks celery, chopped; 2 cloves garlic, finely chopped; 710 milliliters chopped green cabbage; 3 Tbsps honey; 118 milliliters medium onion, chopped; 0 teaspoons pepper; 237 milliliters medium potato, peeled, cubed; 237 milliliters uncooked rye berries; 2 teaspoons salt; 946 milliliters water

The recipe Rye Berry Borscht could satisfy your Eastern European craving in approximately 10 hours and 45 minutes. This main course has 294 calories, 13g of protein, and 1g of fat per serving. This recipe serves 8. Head to the store and pick up carrot, honey, water, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

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.

Ingredients you will need

Rye Berries

Water

Equipment you will use

Dutch Oven

Heat rye berries in water to boiling over high heat. Reduce heat to low. Cover; simmer about 45 minutes or until chewy but tender.

Ingredients you will need

Rye Berries

Water

Drain.

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.

Ingredients you will need

Rye Berries

Tomato