Ingredients
- 170g dry whole rye grains
- 475ml water
- 300g dry cannellini beans
- 1 small head cabbage, coarsely chopped
- 1 large onion, chopped
- 2 sticks celery, chopped
- 4 beetroots, peeled and chopped
- 1 carrot, peeled and chopped
- 1 potato, peeled and chopped
- 3 cloves garlic, chopped
- 950g tinned tomatoes
- 2 litres water
- 3 tablespoons fresh lemon juice
- 3 tablespoons honey
- salt and pepper to taste
Directions
-
Place the rye berries and 475ml water in a pot and bring to the boil. Reduce heat to low, cover and simmer 2 hours or until tender.
-
Meanwhile, place cannellini beans in another pot with enough water to cover, bring to the boil and cook 5 minutes. Remove from heat. Let stand 1 hour, until tender; drain.
-
In a large pot, mix the cooked rye, beans, cabbage, onion, celery, beetroots, carrot, potato, garlic and tomatoes. Pour in the water and bring to the boil. Reduce heat to low, cover and cook 30 minutes or until all vegetables are tender. Stir in lemon juice and honey and season with salt and pepper during the cook time.