Rye Borscht Recipe

Name: Rye Borscht
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup dry rye berries; 2 cups water; 1 1/2 cups dry cannellini beans; 1 small head cabbage, coarsely chopped; 1 large onion, chopped; 2 stalks celery, chopped; 4 beets, peeled and chopped; 1 carrot, peeled and chopped; 1 potato, peeled and chopped; 3 cloves garlic, chopped; 4 cups canned tomatoes; 2 quarts water; 3 tablespoons fresh lemon juice; 3 tablespoons honey; salt and pepper to taste

Servings: persons

1 cup dry rye berries
2 cups water
1 1/2 cups dry cannellini beans
1 small head cabbage, coarsely chopped
1 large onion, chopped
2 stalks celery, chopped
4 beets, peeled and chopped
1 carrot, peeled and chopped
1 potato, peeled and chopped
3 cloves garlic, chopped
4 cups canned tomatoes
2 quarts water
3 tablespoons fresh lemon juice
3 tablespoons honey
salt and pepper to taste

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup dry rye berries, 2 cups water, 1 1/2 cups dry cannellini beans, 1 small head cabbage, coarsely chopped, and more.

Yes, Rye Borscht falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rye Borscht

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