How To make Chuck's Barley Mushroom Winter Borscht (Vegan
1 c Barley
1/2 c Mixed baby lima beans, split
Peas, brown lentils 1 tb Olive oil
6 c Water
2 tb Miso
1 lg Onion, chopped
5 To 6 turnips, peeled and
Cubed (or 2 parsnips, or 2 Potatoes) 2 Carrots, sliced about 1/2"
Thick 1/2 To 3/4 pound mushrooms,
Sliced 3 Cloves garlic, minced
1/2 ts Pepper (or to taste)
2 ts Marjoram
1 t Rosemary
1/3 c Tamari
3 tb Unsalted butter (or magarine
For vegan)
Saute 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 1 1/2 hours, stirring occasionally. ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup.") (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 1/2 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. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Chuck's Barley Mushroom Winter Borscht (Vegan's Videos
Bacon and lentil soup
hey beauts
another day another recipe,
this is my (and miicahs) all time fave soup. This batch serves 8 and is 245 calories per serving, its super filling and full of veggies. I serve it over cheese and with bread (this is not included within the calories)
Full recipe
170g onions
170g carrots
180g celery (if you have it )
1.2kg spuds peeled and chopped
150g split red lentils
150g bacon cooked and diced small
10ml veg oil
seasonings measure with your heart
garlic granules
onions granules
sage
rosemary
thyme
oregano
salt and pepper
Borscht! Russian Beet Stew
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Scotch Broth
After a long day's work chasing sheep around a field, there are few things more comforting than a hot bowl of Scotch Broth. This luscious soup contains lamb (scraggy, fatty lamb, not the lean posh stuff), root vegetables and barley. It's quite easy to make, although it does need quite a long cooking time. If you leave it a day or two before eating it, the flavour is even better.
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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