BARLEY MUSHROOM WINTER BORSCHT RECIPE

Search a recipe :

INGREDIENTS: 1 C. barley 1/2 C. mixed baby lima beans, split peas, brown lentils 1 tsp. olive oil 6 C. water 2 tsp. miso 1 large 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 tsp. pepper (or to taste) 2 tsp. marjoram 1 tsp. rosemary 1/3 C. tamari 3 tsp. unsalted butter (or margarine for vegan) 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 1 1/2 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 C. 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. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes