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Ingredientes
- 1/3 c. rye berries
- 2 c. sliced yellow onion divided
- 1 c. sliced carrot
- 1 stalk celery sliced
- 1 sm parsnip sliced
- 3 lb red potatoes cubed, divided
- 10 c. water
- 3 x cloves garlic sliced
- 6 x peppercorns
- 1 Tbsp. caraway seed crushed
- 1 tsp salt
- 1 sprg fresh thyme Or possibly 1 tsp dry thyme
- 1 x bay leaf
- 4 stalk Italian parsley
- 2 Tbsp. melted butter
- 1 x 1 lb. head of cabbage
Direcciones
- 1. In a 6-quart saucepan, combine rye berries, half of the onion, the carrot, celery, parsnip, one-third of the potatoes, and the water. Add in garlic and spices. Bring to a boil. After 3 min, cover, reduce heat, and simmer for 3 hrs.
- 2. Strain the soup into a large bowl and throw away the cooked vegetables. Return the broth to the saucepan and cook on high heat, uncovered, till it is reduced to 7 c.. Tip strain and measure and set aside; wipe the saucepan to use in the next step.
- 3. Heat butter in the saucepan till warm but not smoking. Add in the remaining onions and saute/fry for 2 min. Reduce the heat and continue to cook, stirring often, till the onions are wilted, about 10 min. Add in remaining potatoes and the strained broth. Bring to a simmer and cook till potatoes are just beginning to become tender, about 15 min. Stir in the cabbage and continue to cook till the potatoes and cabbage are tender, about 5 min. Serve immediately.
- Variation: Toast 2 tsp caraway seeds then grind them. Combine with 3 tbs mellow miso; 1/4 c. chopped parsley and 1/4 tsp black pepper. Whisk this into the soup just before serving.
- TIPS - Rye berries are cooked by adding 1 to 3 c. of boiling liquid and simmering, covered, for around 2 hrs. They double in bulk. They can be used as a warm cereal or possibly side dish and have a tangy taste. Can also use wheat berries, barley or possibly brown rice. Rye flakes can be substituted; cook alone or possibly with rice; can substitute cut oats for rye flakes; check package to determine yield. - PatH
- Description: "Simple caraway flavored broth; rye berry protein"
- Start to Finish Time:"4:00"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 759g | |
| Recipe makes 6 servings | |
| Calories 242 | |
| Calories from Fat 40 | 17% |
| Total Fat 4.58g | 6% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 475mg | 20% |
| Potassium 1304mg | 37% |
| Total Carbs 47.12g | 13% |
| Dietary Fiber 7.7g | 26% |
| Sugars 7.08g | 5% |
| Protein 6.19g | 10% |
