Rye Berry Borscht Food

RYE BERRY BORSCHT

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.

BORSCHT

Steps:

• In 4-quart Dutch oven, place beef, pork hock, water, broth, salt and pepper. Heat to boiling; reduce heat. Cover; simmer 1 hour to 1 hour 30 minutes or until beef is tender.
• Shred beets, or cut into 1/4-inch strips. Remove pork hock from soup; let stand until cool enough to handle. Remove pork from bone; cut pork into bite-size pieces.
• Stir pork, beets, cabbage, potatoes, onion and garlic into soup. Tie pickling spice and dill seed in cheesecloth bag or place in tea ball; add to soup. Cover; simmer 2 hours.
• Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve soup with sour cream. Sprinkle with fresh dill.