About this recipe:This is a delicious take on the classic Eastern European soup. Whole rye grains are simmered with beans and vegetables in a tomato soup base. A truly wonderful vegetarian soup. Enjoy with a dollop of soured cream.
170g dry whole rye grains
300g dry cannellini beans
1 small head cabbage, coarsely chopped
1 large onion, chopped
2 sticks celery, chopped
4 beetroots, peeled and chopped
1 carrot, peeled and chopped
1 potato, peeled and chopped
3 cloves garlic, chopped
950g tinned tomatoes
2 litres water
3 tablespoons fresh lemon juice
3 tablespoons honey
salt and pepper to taste
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Method Prep:30min › Cook:2hr30min › Ready in:3hr
Place the rye berries and 475ml water in a pot and bring to the boil. Reduce heat to low, cover and simmer 2 hours or until tender.
Meanwhile, place cannellini beans in another pot with enough water to cover, bring to the 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, beetroots, carrot, potato, garlic and tomatoes. Pour in the water and bring to the 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.
Whole rye grain are also known as rye berries. You can purchase them in speciality shops or online.