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Chuck’S Barley-Mushroom Winter Borscht (Vegan

Chuck's Barley-Mushroom Winter Borscht (Vegan recipe image
This comforting winter borscht is a far cry from traditional beet soups, offering a deep, savory profile driven by barley, split lima beans, and earthy mushrooms. The broth is built with miso and tamari, creating a rich, umami-packed base that warms the soul on cold days. Root vegetables like turnips and carrots add sweetness and texture, balancing the hearty grains. It&# 226;€™s a satisfying, plant-based meal perfect for chilly evenings or when you crave something rustic and nourishing. The flavors meld beautifully as it simmers, making it even better the next day.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 83.1
Dietary: Gluten-free, Vegetarian
Description
This comforting winter borscht is a far cry from traditional beet soups, offering a deep, savory profile driven by barley, split lima beans, and earthy mushrooms. The broth is built with miso and tamari, creating a rich, umami-packed base that warms the soul on cold days. Root vegetables like turnips and carrots add sweetness and texture, balancing the hearty grains. It&# 226;€™s a satisfying, plant-based meal perfect for chilly evenings or when you crave something rustic and nourishing. The flavors meld beautifully as it simmers, making it even better the next day.
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, about 5 minutes.
  2. 2
    Add the barley, split lima beans, miso, and 6 cups of water to the pot. Stir well to dissolve the miso and bring the mixture to a boil.
  3. 3
    Once boiling, add the peeled and cubed turnips (or parsnips/potatoes) and sliced carrots. Reduce the heat to medium-low and cover.
  4. 4
    Simmer gently for about 1 hour, stirring occasionally to prevent sticking. If using broccoli stems, add them now.
  5. 5
    After the first hour, add the sliced mushrooms, black pepper, marjoram, rosemary, and tamari. Stir to combine.
  6. 6
    Continue to simmer uncovered for another hour, or until the barley and beans are tender and the vegetables are cooked through. Stir in shredded cabbage if using, adding it about 30 minutes before the end of cooking.
  7. 7
    Remove from heat. Stir in unsalted butter or margarine for richness (optional). Let sit for 5 minutes to allow flavors to meld.
  8. 8
    Taste and adjust seasoning with more tamari or pepper if needed. If the soup has thickened too much upon standing, add a splash of water to reach desired consistency. Serve hot.

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, borscht, vegan, winter, mushroom, stew, hearty, umami, miso, turnip, carrot, lima beans, tamari, comfort food, plant-based, root vegetables, simmered, rustic, nourishing, gluten-free option
Read it online: https://www.chefs-mate.com/recipe/chucks-barley-mushroom-winter-borscht-vegan/