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Barley Borscht

 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.
Nutritional 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.