Rye Berry Borscht

 

1

cup uncooked rye berries

4

cups water

3

cups chopped green cabbage

6

medium beets (about 1 1/4 lb), peeled, chopped (3 cups)

2

medium stalks celery, chopped (1 cup)

1

medium potato, peeled, cubed (1 cup)

1

medium carrot, chopped (1/2 cup)

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

can (28 oz) diced tomatoes, undrained

4

cups water

1

can (19 oz) cannellini beans, drained, rinsed

3

tablespoons honey

1 1/2

teaspoons salt

1/2

teaspoon caraway seed

1/4

teaspoon pepper

• 1 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.
• 2 Heat rye berries in water to boiling over high heat. Reduce heat to low. Cover; simmer about 45 minutes or until chewy but tender. Drain.
• 3 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.
• 4 Stir in beans, honey, salt, caraway seed and pepper. Cover; cook 30 to 45 minutes until vegetables are tender.