Print Options

Back to Barley Borscht >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Barley Borscht

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.

16 ServingsPrep: 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

2 of 2

Barley Borscht (continued)

Directions (continued)

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.