Chuck's Barley-Mushroom Winter Borscht
Chuck's Barley-Mushroom Winter Borscht recipe
Yield
12 servingsPrep
30 minCook
3 hrsReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | pearl barley |
|
| ½ | cup |
baby lima beans
split peas, brown lentils |
* |
| 1 | tablespoon | olive oil |
|
| 6 | cups | water |
|
| 2 | tablespoons | miso paste |
|
| 1 | large |
onions
chopped |
|
| 6 | each |
turnip
peeled and cubed (or 2 parsnips, or 2 potatoes) |
*
|
| 2 | each |
carrots
sliced about 1/2" thick |
|
| ½ | pound |
mushrooms
sliced |
|
| 3 | cloves |
garlic
minced |
*
|
| ½ | teaspoon | black pepper |
|
| 2 | teaspoons | marjoram |
*
|
| 1 | teaspoon | rosemary leaves |
|
| ⅓ | cup | soy sauce, tamari |
*
|
| 3 | tablespoons | butter, unsalted |
|
Directions
Sauté the garlic and onion in olive oil on medium heat until the onions are translucent.
Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil.
Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1½ hours, stirring occasionally. (If you have broccoli stems, peel and slice them and add them at this point. I also snagged about 1 cup of shredded/sliced cabbage from the main dish, and added about ½ hour before the soup was done).
Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour.
Add the butter or margarine, let sit for a few minutes, and serve.
If cooking the night before, you might want to add 1 cup of water and heat again just before serving; the barley tends to absorb water, and if you omit this extra water you end up with a tasty gruel.
The butter can be omitted, but it makes for a heartier soup.
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