Free Recipe Russian Soup (Colbin)
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Russian Soup (Colbin) Recipe
1/2 c Chickpeas; garbanzos
1/2 c Kidney beans
1 c Barley
8 c Water
1 Onion
1 Carrot
1 Turnip
1/4 Head small cabbage; shredded
2 tb Corn oil OR sesame oil
1 ts Sea salt
2 tb Shoyu OR tamari; to taste
1 Handful parsley; chopped
Russian Soup (Colbin) Preparation
Wash the chickpeas and beans separately, then soak each separately in 2 cups cold water for 8 hours; or bring to a boil, simmer for 2 minutes, and allow to soak in the warm water for 2 hours. Drain beans; add fresh water to cover. Bring beans and chickpeas to a boil; reduce heat, cover, and simmer for 30 minutes. Then combine the beans and chickpeas with their cooking water in a 4- to 6-quart pot. Add the barley and remaining 4 cups of water; cover and bring to a simmer, cooking for 40 minutes. Chop the onion, dice the carrot and turnip, and shred the cabbage. Heat the oil in a large skillet over medium heat; add the onion and saute, then add the rest of the vegetables, stirring well after each addition. Continue to saute for 10-15 minutely Now stir the vegetable mixture into the beans and barley; add more water if needed and simmer for 25 minutes. Season. Garnish the soup with chopped parsley and serve. REF *Recipe from THE BOOK OF WHOLE MEALS: A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches and Dinners, by Annemarie Colbin, 1985 Ballantine. *Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback – ISBN 0890877327 – Celestial Arts – 1995) >1998 Hanneman/Buster Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 14, 1998
Cooking Temperature:
Recipe Serves: 4
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