Rye Borscht

Name: Rye Borscht
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Eastern European, European
Ingredients: 4 beets, peeled and chopped; 1 small head cabbage, coarsely chopped; 946 milliliters canned tomatoes; 1 carrot, peeled and chopped; 2 stalks celery, chopped; 3 cloves garlic, chopped; 3 Tbsps honey; 3 Tbsps fresh lemon juice; 1 large onion, chopped; 1 potato, peeled and chopped; 237 milliliters dry rye berries; 12 servings salt and pepper to taste; 2 liters water

Need A mixture of rye berries, garlic, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Eastern European cuisine. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

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.

Ingredients you will need

Rye Berries

Water

Equipment you will use

Pot

Place cannellini beans in a pot with enough water to cover, bring to a boil, and cook 5 minutes.

Ingredients you will need

Cannellini Beans

Water

Equipment you will use

Pot

Remove from heat.

Let stand 1 hour, until tender; drain.

In a large pot, mix the cooked rye, beans, cabbage, onion, celery, beets, carrot, potato, garlic and tomatoes.

Ingredients you will need

Tomato

Cabbage

Carrot

Celery

Garlic

Potato

Beans

Beet

Onion

Rye

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper