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
It is quite feasible to prove the history of recipes back into the far past, in fact as far back as the early Egyptians, and maybe further still. However, sadly, these early records were just very simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in the Sumerian language which describe 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 drinkers feel `wonderful`. Closer to modern times, we have some interesting books dating from the 14th Century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is served today, but instead descriptions of the types of meals enjoyed by the upper classes. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new herbs and spices caused a torrent in manuscripts on cookery, the majority of which are now in academic collections. During the succeeding few centuries, the rich families of Wesstern Europe strove to offer the most exotic banquets, and because of this the best cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording popular recipes of the day. By the time we get to the twentieth century, cooking publications are greatly in demand due to higher levels of literacy, people having more spare time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Chuck's Barley Mushroom Winter Borscht (Vegan recipe.
