Barley Mushroom Winter Borscht
Wishing you a very Merry Christmas
Barley Mushroom Winter Borscht with barley and mushrooms with baby lima beans, miso, onion, turnips, carrots, garlic and seasoned with pepper, marjoram and rosemary. Hearty and healthy.
1 cup barley
1/2 cup mixed baby lima beans
1 tablespoon olive oil
6 cups water
2 tablespoons miso
1 large onion, chopped
5 to 6 turnips, peeled and cubed
2 carrots, sliced about 1/2-inch thick
1/2 pound mushrooms, sliced
3 cloves garlic, minced
1/2 teaspoon black pepper (or to taste)
2 teaspoons marjoram
1 teaspoon rosemary
1/3 cup tamari
3 tablespoons butter or margarine
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. (If you have broccoli stems, peel and slice them and add them at this point.
Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add the 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.
Recipe makes 4 servings.