Rye Borscht You Have To Try

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Rye Borscht

"If using water or vegetable stock it is a excellent vegetarian soup. A very gratifying meal. Garnish with sour cream and dill."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 4H

Place the rye berries and a pair of cups water in a pot, and convey to a boil. Reduce warmth to low, cover, and simmer 2 hours, or until smooth.
Place cannellini beans in a pot with sufficient water to cover, bring to a boil, and cook 5 mins. Remove from warmness. Let stand 1 hour, until soft; drain.
In a huge pot, blend the cooked rye, beans, cabbage, onion, celery, beets, carrot, potato, garlic and tomatoes. Pour inside the water, and bring to a boil. Reduce heat to low, cowl, and cook dinner half-hour, or until all greens are soft. Stir in lemon juice and honey, and season with salt and pepper at some point of the prepare dinner time.

Notes :

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