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Chuck’S Barley-Mushroom Winter Borscht (Vegan Or Lacto

Chuck's Barley-Mushroom Winter Borscht (Vegan or Lacto recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 83.1
Dietary: Gluten-free, Vegetarian
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
  • 1 cup Barley
  • 1/2 cup Mixed baby lima beans, split
Directions
  1. 1
    Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until the onions are translucent and fragrant.
  2. 2
    Add barley, split lima beans, brown lentils, peas, miso paste, and water to the pot. Stir well to dissolve the miso.
  3. 3
    Bring the mixture to a boil, then reduce heat to medium-low to maintain a gentle simmer.
  4. 4
    Add cubed turnips (or parsnips/potatoes) and sliced carrots. Cover and simmer for about 1 hour, stirring occasionally to prevent sticking.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.
  8. 8
    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.

Keywords: barley, mushrooms, borscht, stew, winter, vegan, comfort food, root vegetables, turnips, carrots, miso, tamari, hearty, plant-based, slow-cooked, rustic, umami, lima beans, garlic, onion
Read it online: https://www.chefs-mate.com/recipe/chucks-barley-mushroom-winter-borscht-vegan-or-lacto/