• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Russian Soup (Colbin)

  • Recipe Submitted by on

Category: Soups

 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


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

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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