Barley Borscht Recipe
Barley Borscht Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours 50 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours 50 min.

Ingredients

  • 2 pound beef 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 pearl barley
  • 1 can (14-1/2 ounces) tomatoes with liquid, cut up
  • 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 with liquid and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill. Yield: 16 servings.
Originally published as Barley Borscht in Country August/September 1992, p49

Nutritional Facts

1 cup: 110 calories, 1g fat (0 saturated fat), 0 cholesterol, 227mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

  • 2 pound beef 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 pearl barley
  • 1 can (14-1/2 ounces) tomatoes with liquid, cut up
  • 1/4 cup vinegar
  • Sour cream, optional
  • Fresh dill
  1. 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 with liquid and vinegar; heat through. Ladle into serving bowls. Top with a dollop of sour cream if desired. Sprinkle with dill. Yield: 16 servings.
Originally published as Barley Borscht in Country August/September 1992, p49

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Hannah0418 User ID: 1795891 40698
Reviewed Aug. 24, 2011

"DELISH!!! 1st time making borscht - will definately make again. i omitted the rutabaga. added diced cooked chicken. the 1/4 cup vinegar gives it a nice flavor but if you prefer your borscht more sour like i do, than add a tad more. i used whipping cream instead of sour cream."

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