|The Recipe Bin: Russian - Entrees: Vegetable|
|Barley-Mushroom Winter Borscht|
|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
1½ 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 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.
|Makes approximately 1 serving.|