How To make Chuck's Barley Mushroom Winter Borscht (Vegan
1 c Barley
1/2 c Mixed baby lima beans, split
Peas, brown lentils 1 tb Olive oil
6 c Water
2 tb Miso
1 lg Onion, chopped
5 To 6 turnips, peeled and
Cubed (or 2 parsnips, or 2 Potatoes) 2 Carrots, sliced about 1/2"
Thick 1/2 To 3/4 pound mushrooms,
Sliced 3 Cloves garlic, minced
1/2 ts Pepper (or to taste)
2 ts Marjoram
1 t Rosemary
1/3 c Tamari
3 tb Unsalted butter (or magarine
For vegan)
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 1 1/2 hours, stirring occasionally. ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup.") (If you have broccoli stems, peel and slice them and add them at this point. I also snagged about 1 cup of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was done). 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. The butter can be omitted, but it makes for a heartier soup. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Chuck's Barley Mushroom Winter Borscht (Vegan's Videos
Bacon and lentil soup
hey beauts
another day another recipe,
this is my (and miicahs) all time fave soup. This batch serves 8 and is 245 calories per serving, its super filling and full of veggies. I serve it over cheese and with bread (this is not included within the calories)
Full recipe
170g onions
170g carrots
180g celery (if you have it )
1.2kg spuds peeled and chopped
150g split red lentils
150g bacon cooked and diced small
10ml veg oil
seasonings measure with your heart
garlic granules
onions granules
sage
rosemary
thyme
oregano
salt and pepper
Borscht Ukrainian Beet Stew
#Borscht
Borscht Ukrainian Beet Stew.
Borscht was an old favorite meal my Mom and Aunt would make from time to time. It was always a special treat, not to be missed.
Borscht is centered around the primary ingredients, Beets, Cabbage, Dill, and a meat, usually Beef or Pork. Beef and Pork Ribs are popular but a cut up roast of either works well too as is the case in this recipe. Borscht is a dish you are free to add or subtract whatever favorite ingredients you wish as long as the primary ingredients are there. I would caution away from Turnips and Parsnips. I consider them opposing flavors that want to go in another culinary direction.
This recipe requires an 8 quart pot.
I usually use beef in my Borscht 3 to 4 pounds. Prepare that as a roast and pull the meat apart when done. Keep the juice from the roast and add to the pot.
Ribs, cook and slice apart. Pull meat off bones and cut into1 sections. This will be fattier than a roast. You can add the meat on ribs directly to the pot but you may have a gelatinous soup when cooled. Just heat it again
I start with 2 quarts of either Chicken or Beef broth in the 8 quart pot but you can use water, bringing it to a boil before adding other ingredients.
I prepare all ingredients ahead of time so every thing can be combined at one time.
8 Red Beets, cut off ends, peel, and cut into 1/2 cubes. Keep leaves to have later, think like spinach for them. In this recipe, I used 6 red and 2 gold beets.
2 onions, any type. Slice into 1/4 rings.
Peel and thin slice 1 head garlic.
Peel and chop 8 medium potatoes, any type or combination, gold preferred, into 1/2 or so cubes.
1 Leek stalk sliced into 1/4 sections
1 Fennel cut into 1/4 slices by 1.
1 cup package peeled baby carrots, cut into 1/2 sections.
8 medium brown or white mushrooms chopped into 1/2 pieces.
1/2 head of Cabbage, red or green, I used red. Chopped into 1 pieces.
Add fresh Dill. Break off branches from stems and drop into pot. I like a fair amount of Dill and use what I collect from 8 or 10 stems.
Add a little salt to taste.
1/2 tsp fresh ground black pepper.
Combine everything into the pot, add the third quart of broth or water, cover and boil on medium heat for 1 to 1-1/2 hour.
Stir only a couple times during cooking.
At the end of cooking, add 1 pint heavy cream. This is optional. You can add cream to individual servings if desired.
Let the Borscht rest and cool in the pot for 1/2 hour so flavors can continue developing.
To serve, take a ladle and scoop up 1 of the solids, then a second scoop for liquid.
Add a dollop of sour cream.
ENJOY!
Optionally:
Add 2 or 3 sliced and chopped hot house tomatoes.
Add 2 or 3 stalks celery sliced 1/4.
Vegan Style, Use water and barley instead of meat and broth.
I hope you will enjoy this recipe.
I invite you to like, comment and SUBSCRIBE.
Your support for this channel is appreciated.
Delicious Winter Soups From Around The World | Healthy Living Tips
Delicious Winter Soups From Around The World | Healthy Living Tips
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Borscht! Russian Beet Stew
In this episode I cook and eat Borscht, the Russian classic beet stew for the first time.
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Soup presentation 2021 | Basic of soup |Tharu channel
Soup presentation 2021 | Basic of soup |Tharu channel
There are more many varieties of soups around the world.We tried to explain you some basically and deeply about different kind of soups,and i wish you will be able to get good knowledge about the,
1.What is soup
2.What is the basic of soups
3.Why divide to variety of soups
4.What is the main ingredients for soups
5.Why soups are healthy for life
And so many categories going to be explained.Soup is a replenishing, automatized and a complete meal. Soups play a very important role on the menu as a appetizer to stimulate the appetite for the rest of the heavier foods to follow ,soups are served as a second course after the serving meal, if is not served then the soups are served as a first course. Soup, according to the dictionary, is a liquid food derived from meat, poultry, fish, or vegetables, most of these soups, no matter what their final ingredients may be,are completely based on stock, thus,the quality of the soup depends on the quality of the stock used in the preparation of the soup.
Thanx for watching my channel
The internet has been used to get details while making this video
Special thanx Chef.Tharindu sankalpa for giving those details for me about soup preparation.