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Receta Russian Soup (Colbin)
by Global Cookbook

Russian Soup (Colbin)
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Ingredientes

  • 1/2 c. chickpeas garbanzos
  • 1/2 c. kidney beans
  • 1 c. barley
  • 8 c. water
  • 1 x onion
  • 1 x carrot
  • 1 x turnip
  • 1/4 sm cabbage head shredded
  • 2 Tbsp. corn oil
  •     Or possibly sesame oil
  • 1 tsp sea salt
  • 2 Tbsp. shoyu
  •     Or possibly tamari to taste
  • 1 handf parsley minced

Direcciones

  1. Wash the chickpeas and beans separately, then soak each separately in 2 c. cool water for 8 hrs; or possibly bring to a boil, simmer for 2 min, and allow to soak in the hot water for 2 hrs.
  2. Drain beans; add in fresh water to cover. Bring beans and chickpeas to a boil; reduce heat, cover, and simmer for 30 min. Then combine the beans and chickpeas with their cooking water in a 4- to 6-qt pot. Add in the barley and remaining 4 c. of water; cover and bring to a simmer, cooking for 40 min.
  3. Chop the onion, dice the carrot and turnip, and shred the cabbage. Heat the oil in a large skillet over medium heat; add in the onion and saute/fry, then add in the rest of the vegetables, stirring well after each addition.
  4. Continue to saute/fry for 10-15 minutely Now stir the vegetable mix into the beans and barley; add in more water if needed and simmer for 25 min.
  5. Season. Garnish the soup with minced parsley and serve.
  6. REF*Recipe from THE BOOK OF WHOLE MEALS: A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches and Dinners, by Annemarie Colbin,