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Rye Borscht

ROBYNBNB

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

4 h servings 302 cals
Original recipe yields 12 servings

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Directions

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  • Prep

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  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.

Nutrition Facts


Per Serving: 302 calories; 1.5 g fat; 63.2 g carbohydrates; 14.4 g protein; 0 mg cholesterol; 168 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

Comfort food! I subbed pinto beans for the others, so I cooked those with the rye berries. It wasn't until I was enjoying my serving that I realized I had forgotten to add the cabbage! I'll p...

Most helpful critical review

This has a three-star taste, but the recipe itself gave me some trouble. First off, 2 cups of water was nowhere near sufficient for the rye berries. After about 1.5 hours, they were scalded and ...

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Comfort food! I subbed pinto beans for the others, so I cooked those with the rye berries. It wasn't until I was enjoying my serving that I realized I had forgotten to add the cabbage! I'll p...

I followed your directions, except added canned white northern beans with the vegetables, instead of the cannellini beans. (The dry beans probably would have been better if I had them.) We never...

It was a lot of work compared to how we usually cook, but turned out good! Great way to use rye berries, which is why I tried it. We didn't use exact amounts--some extra here and there, like w...

This has a three-star taste, but the recipe itself gave me some trouble. First off, 2 cups of water was nowhere near sufficient for the rye berries. After about 1.5 hours, they were scalded and ...

Wonderful soup..the rye berries add so much. Flavorful and hearty.. Henceforth this will be my borscht recipe!

Did not care for this! Basically a cup of blaahhh... not alot of flavor. Will not make this again & have taken it out of my recipe box. Too bad, I'm an experienced cook and most recipes on here ...

This is the first borscht I ever made, and it was grrreat! I made a few modifications because of what I had on hand. I used wheat berries instead of rye berries, and kidney beans instead of t...

Good as it is, but I added a big if pork sausage to add a bit of salt and fat. So good. Just fresh clean flavored.