Side Pannel
Russian Soup (Colbin)
Ingredients List
- 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
Directions
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.
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.
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