Rye Borscht

If using water or vegetable stock it's a great vegetarian soup. A very satisfying meal. Garnish with sour cream and dill.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 302 Calories

Ingredients

• 3 tablespoons honey
• 2 cups water
• 3 tablespoons fresh lemon juice
• salt and pepper to taste
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 quarts water
• 3 cloves garlic, chopped
• 1 small head cabbage, coarsely chopped
• 1 potato, peeled and chopped
• 1 carrot, peeled and chopped
• 1 cup dry rye berries
• 1 ½ cups dry cannellini beans
• 4 beets, peeled and chopped
• 4 cups canned tomatoes

Recipe Instructions

Step 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.

Step 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.

Step 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.