Best 5 Rye Borscht Recipes

Rye borscht is a traditional dish of Ukrainian, Lithuanian and Polish cuisines, which is not only delicious but also very healthy. It is believed that the first rye borscht was cooked in the 15th century, and since then it has become a favorite dish of people in many countries. The main ingredient of rye borscht is rye flour, which gives it a unique flavor and aroma. Other ingredients include beets, cabbage, onions, carrots, tomatoes, garlic, and various spices. Rye borscht can be cooked with meat or fish, or it can be made vegetarian. It is often served with sour cream, dill, and bread.

Here are our top 5 tried and tested recipes!

RYE BERRY BORSCHT

Rye Berry Borscht image

Load up your Dutch oven and create a hearty take on beet soup.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 10h45m

Yield 8

Number Of Ingredients 16

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 350, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 7 g, Protein 15 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 16 g, TransFat 0 g

BORSCHT WITH ROAST BEEF TOASTS

Borscht with Roast Beef Toasts image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for the bread
1 bunch scallions, chopped
1 large russet potato, peeled and cut into 1/2-inch cubes
1 14.5-ounce can low-sodium beef broth
12 ounces packaged cooked and peeled beets, cut into 1/2-inch cubes, juices reserved
Kosher salt and freshly ground pepper
1/3 cup sour cream
1 tablespoon drained horseradish
4 slices marble rye bread
1 tablespoon red wine vinegar
1 tablespoon chopped fresh dill, plus more for topping
8 ounces deli-sliced roast beef

Steps:

Heat the olive oil in a large pot over medium heat. Add the scallions and potato and cook until the scallions begin to wilt, about 2 minutes. Stir in the beef broth. Pour the beet juices into a measuring cup and add enough water to make 2 1/2 cups. Add to the pot; season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer and cook until the potato is just tender, 8 to 10 minutes.
Meanwhile, mix the sour cream and horseradish in a small bowl; season with salt and pepper. Toast the bread until crisp. Brush the bread lightly with olive oil and season with salt and pepper.
Stir the vinegar and cubed beets into the soup; simmer until the beets are heated through, about 2 minutes. Stir in the dill.
Spread half of the horseradish sour cream on the toasts and top with the roast beef. Sprinkle with dill and season with salt and pepper. Divide the soup among bowls and top with the remaining horseradish sour cream and more dill. Serve with the roast beef toasts.

RYE BORSCHT

Rye Borscht image

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

Provided by ROBYNBNB

Categories Borscht

Time 4h

Yield 12

Number Of Ingredients 15

Ingredients

1 cup dry rye berries
2 cups water
1 ½ 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

Steps:

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.
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.
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 : Calories 302.3 calories, Carbohydrate 63.2 g, Fat 1.5 g, Fiber 13.8 g, Protein 14.4 g, SaturatedFat 0.2 g, Sodium 168 mg, Sugar 11.7 g

RYE BORSCHT

Rye Borscht image

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

Provided by ROBYNBNB

Categories Borscht

Time 4h

Yield 12

Number Of Ingredients 15

Ingredients

1 cup dry rye berries
2 cups water
1 ½ 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

Steps:

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.
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.
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 : Calories 302.3 calories, Carbohydrate 63.2 g, Fat 1.5 g, Fiber 13.8 g, Protein 14.4 g, SaturatedFat 0.2 g, Sodium 168 mg, Sugar 11.7 g

FAMILY BORSCHT RECIPE BY ANDREW RECIPE BY TASTY

Family Borscht Recipe By Andrew Recipe by Tasty image

Here's what you need: mixed dried mushroom, small beet, whole black peppercorn, whole allspice berries, garlics, bay leaves, canola oil, leeks, small yellow onion, celery, kosher salt, water, large idaho potato, carrots, stewed tomato, tomato sauce, pickled beet, fresh dill, dark rye bread, sour cream

Provided by Rie McClenny

Yield 10 servings

Number Of Ingredients 20

Ingredients

1 cup mixed dried mushroom
1 ½ lb small beet
2 tablespoons whole black peppercorn
2 whole allspice berries
12 garlics, peeled
2 bay leaves
1 tablespoon canola oil
2 leeks, rinsed well and thinly sliced
1 small yellow onion, diced
1 stalk celery, diced
kosher salt, to taste
4 qt water
1 large idaho potato, peeled and cubed
2 carrots, diced
15 oz stewed tomato
8 oz tomato sauce
16 oz pickled beet, drained and julienned
fresh dill, chopped, to taste
1 loaf dark rye bread, for serving, optional
sour cream, for serving, optional

Steps:

Place the dried mushrooms in a medium bowl and pour in enough water to cover. Let soak for 20-30 minutes, or until the mushrooms are soft and plumped. Working over the bowl, squeeze any excess water from the mushrooms. Reserve the soaking liquid, and chop the mushrooms into bite-size pieces. Set aside.
Trim and peel the beets, then grate on the large holes of a box grater. You should have about 8 cups grated beets. Set aside.
Make a bouquet garni: Place the peppercorns, allspice, garlic, and bay leaves on a double-layer square of cheesecloth. Tie the ends of the cheesecloth around the spices and set aside.
In a large pot, heat the canola oil over medium heat. Add the leeks, onion, and celery. Season with salt and cook until the vegetables have softened, 5-8 minutes.
Add the water, grated beets, chopped mushrooms and reserved soaking liquid, and the bouquet garni. Bring to a boil then lower the heat and simmer for 20-30 minutes, or until the beets are tender.
Add the potato and season with a pinch of salt. Cook until potatoes are tender, 10-15 minutes, then add the carrots and cook until tender, 10 minutes more.
Add the tomatoes, tomato sauce, and pickled beets. Cook for another 10 minutes, or until all of the vegetables are tender. Stir in the dill, then remove the pot from the heat.
Ladle the borscht into bowls. Garnish with dill and serve with rye bread and sour cream, if using.
Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, Sugar 14 grams

Tips:

When preparing rye kvass, use filtered or spring water, as tap water may contain impurities that can affect the fermentation process.
If you're using store-bought rye bread, toast it lightly in the oven to enhance its flavor.
For a deeper flavor, roast the beets and carrots in the oven before adding them to the soup.
To make the soup heartier, add cooked beans, lentils, or barley.
For a creamier texture, blend a portion of the soup until smooth and then stir it back into the pot.
Garnish the soup with fresh herbs like dill, parsley, or chives just before serving.

Conclusion:

Rye borscht is a delicious and nutritious soup that can be enjoyed hot or cold. It's a great way to use up leftover rye bread and vegetables, and it's also a good source of fiber, vitamins, and minerals. With its unique flavor and versatility, rye borscht is a soup that everyone should try. Experiment with different ingredients and techniques to create your own perfect bowl of rye borscht.