This robust winter stew combines the chewy texture of pearl barley with the earthy depth of mushrooms and split beans. Inspired by a fusion of Eastern European heartiness and Japanese umami, the dish features a savory broth enriched with miso and tamari. Root vegetables like turnips and carrots soften into the mix, providing natural sweetness that balances the salty, fermented notes. It is a perfect comfort food for cold evenings, offering a satisfying, plant-based meal that feels indulgent yet wholesome. The flavors deepen significantly if prepared a day in advance, making it an excellent candidate for meal prep or cozy family dinners.
Chuck’S Barley-Mushroom Winter Borscht (Vegan Or Lacto
Description
This robust winter stew combines the chewy texture of pearl barley with the earthy depth of mushrooms and split beans. Inspired by a fusion of Eastern European heartiness and Japanese umami, the dish features a savory broth enriched with miso and tamari. Root vegetables like turnips and carrots soften into the mix, providing natural sweetness that balances the salty, fermented notes. It is a perfect comfort food for cold evenings, offering a satisfying, plant-based meal that feels indulgent yet wholesome. The flavors deepen significantly if prepared a day in advance, making it an excellent candidate for meal prep or cozy family dinners.Ingredients
Directions
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Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until the onions are translucent and fragrant.
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Add barley, split lima beans, brown lentils, peas, miso paste, and water to the pot. Stir well to dissolve the miso.
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Bring the mixture to a boil, then reduce heat to medium-low to maintain a gentle simmer.
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Add cubed turnips (or parsnips/potatoes) and sliced carrots. Cover and simmer for about 1 hour, stirring occasionally to prevent sticking.
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If using broccoli stems, peel and slice them, then add them to the pot along with shredded cabbage about 30 minutes before the end of cooking.
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Add sliced mushrooms, pepper, marjoram, rosemary, and tamari. Stir to combine and continue simmering for another hour, or until the barley and beans are tender.
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Stir in unsalted butter or margarine if using. Let the soup sit off heat for 5 minutes to allow the fat to incorporate, creating a richer texture.
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Taste and adjust seasoning with more salt or pepper if needed. If the soup has thickened too much upon reheating, add a splash of water to reach desired consistency.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 83.1kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 18.9g7%
- Dietary Fiber 3.1g13%
- Sugars 1.5g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
