Rye Berry Borscht Featured



    • 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

    • 2 cans (14.5 oz each) Muir Glen® organic diced tomatoes, undrained

    • 4 cups water

    • 1 can (15 oz) Progresso® cannellini beans, drained, rinsed

    • 3 tablespoons honey

    • 1/2 teaspoon salt

    • 1/2 teaspoon caraway seed

    • 1/4 teaspoon pepper


    • 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.

    • 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.

    • 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.

    • Stir in beans, honey, salt, caraway seed and pepper. Cover; cook 30 to 45 minutes until vegetables are tender.


Amount Per Serving

% Daily Value

Calories 250


Calories from Fat 10


Fat 0g


Saturated Fat 0g


Trans Fat 0g


Cholesterol <0mg


Sodium 580mg


Potassium 620mg


Total Carbohydrate g


Dietary Fiber 10g


Sugars 16g


Protein 9g


Vitamin A g


Vitamin C g


Calcium g


Iron g



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