Rye Borscht

Ingredients

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the rye berries and cannellini beans. Cover the beans with cold water and soak them overnight, then drain. Soak the rye berries in water for at least 4 hours, then drain.

2. Put the rye berries, beans and the listed water in a large pot. Bring to a boil, then reduce to a gentle simmer for 60 minutes, skimming any foam, until the grains and beans are nearly tender.

3. Add the cabbage, onion, celery, beets, carrot, potato and garlic to the pot. Add a splash of water if needed to cover, then return to a simmer.

4. Stir in the canned tomatoes. Simmer partly covered over low heat for about 60 minutes, stirring now and then, until all the vegetables are very tender.

5. Stir in the lemon juice and honey. Season with salt and pepper to taste, and simmer 5 minutes more so the flavors blend.

6. Ladle into bowls and serve hot.