Name: Barley-Mushroom Winter Borscht
Yield: 1 serving

The Recipe Bin: Russian - Entrees: Vegetable

Barley-Mushroom Winter Borscht

1 cup Barley

½ cup Mixed baby lima beans, split Peas, brown lentils

1 tbsp Olive oil

6 cups Water

2 tbsp Miso

1 large Onion - chopped

5-6 turnips - peeled & Cubed

2 Carrots - sliced about ½" thick

½-¾ lb mushrooms - Sliced

3 Cloves garlic - minced

½ tsp Pepper

2 tsp Marjoram

1 tsp Rosemary

1/3 cup Tamari

3 tbsp Unsalted butter or magarine

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 1½ hours, stirring occasionally.

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.

Makes approximately 1 serving.

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Database Last Updated: March 27 2024.
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