← All recipes

Barley-Mushroom Winter Borscht (vegan or lacto)

Barley-Mushroom Winter Borscht (vegan or lacto) is a vegan recipe made with Barley, Olive Oil, Water, Miso, and Onion Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 tbsp
• 6 cup
• 2 tbsp
• 1
• 2
• 1/2
• 3 clove
• 1/2 tsp
• 2 tsp
• 1 tsp
• 1/3 cup
• 3 tbsp

Method (preview)

1. 1

   Saute the garlic and onion in olive oil on medium heat until the onions are translucent.

2. 2

   Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil.

3. 3

   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.

4. 4

   Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour.

5. 5

   Add the butter or margarine, let sit for a few minutes, and serve.

6. 6

   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.