Ingredients
1 cup barley
1/2 cup mixed baby lima beans, split
1 peas, brown lentils
1 tbsp olive oil
6 cup water
2 tbsp miso
1 large onion, chopped
5 to 6 turnips, peeled and
1 cubed (or 2 parsnips, or 2
1 potatoes)
2 carrots, sliced about 1/2
1 thick
1/2 to 3/4 pound mushrooms,
1 sliced
3 cloves garlic, minced
1/2 tsp pepper (or to taste)
2 tsp marjoram
1 tsp rosemary
1/3 cup tamari
3 tbsp unsalted butter (or magarine
1 for vegan)
Directions
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.
Servings: 1 servings
Chuck's Barley-Mushroom Winter Borscht (Vegan Recipe brought to you by Recipe Ideas
Categories: Mushroom; Russian; Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into history, in fact as far into history as early Egypt, and possibly even further. Interesting though that is, these, early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to experts is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Much later, in Roman times a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, something we still use today. This early Roman chef informs us how the Roman cooks used many different aromatic flavors, including some that we all recognise such as bay, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the East, such as parsley, basil and rosemary. The introduction of these new culinary ideas led to an eruption in manuscripts on cookery, many of which still exist in academic collections. Over the succeeding few hundred years, the rich and powerful families of Europe strove to serve up the most exotic meals, and as a result cooks and their collection of recipes became highly prized. However, it was during the 19th century that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications are greatly in demand mostly as a result of increased literacy, more spare time and disposable income. The TV revolution brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chuck's Barley Mushroom Winter Borscht (Vegan recipe.
