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Barley Borscht Recipe

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This is one of my favorite soups. It makes good use of the many vegetables that are being harvested this time of year here in North Dakota.

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16 Servings
Prep: 30 min. Cook: 2 hours 50 min.

Ingredients

2 pounds meaty beef soup bones
1 medium onion, chopped
1 bay leaf
1 teaspoon salt
10 whole peppercorns
6 cups water
1 medium rutabaga (about 1 pound), diced
3 cups fresh diced beets (about 1-1/2 pounds)
2 cups chopped celery
1 small head cabbage (about 1 pound), shredded
2-1/2 cups diced carrots (about 1 pound)
2-1/2 cups diced peeled potatoes (about 1 pound)
3/4 cup medium pearl barley
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup vinegar
Sour cream, optional
Fresh dill

Directions

In a Dutch oven, combine beef bones, onion, bay leaf, salt, peppercorns and water. Bring to a boil; reduce heat. Cover and simmer for 2 hours. Strain broth; discard bones, onion and seasonings. Skim fat and return broth to the kettle. Add rutabaga, beets, celery, cabbage, carrots, potatoes and barley. Return to a boil; reduce heat. Cover and simmer 50 minutes or until vegetables are almost tender and barley is cooked. Stir in tomatoes and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill. Yield: 16 servings.

Nutrition Facts: One serving (1 cup, without sour cream) equals 110 calories, 1 g fat (0 saturated fat), 0 cholesterol, 227 mg sodium, 26 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Barley Borscht published in Country August/September 1992, p49

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Ingredients