Red Pottage Recipes

MEDIEVAL POTTAGE STEW

Medieval Pottage Stew image

This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains .

Provided by Brand New Vegan

Categories Soup/Stew

Time 1h20m

Yield 12

Number Of Ingredients 19

Ingredients

1 cup carrots (diced)
1 cup parsnips (diced)
1 cup onions (diced)
1 cup turnips (diced)
1 cup mushrooms (sliced)
1 cup leeks (diced)
1 cup cabbage (chopped)
1 cup green beans (chopped)
2 qts vegetable broth (low sodium)
1 bay leaf
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp black pepper
3/4 tsp salt
1/2 cup red wine
1 Tbs balsamic vinegar
1/2 cup rolled oats
1/2 cup barley flakes

Steps:

Peel and chop all vegetables
Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
Saute for 10 minutes or until softened
Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
Add broth, seasoning, and wine and stir well
Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
Stir in vinegar, remove bay leaf, adjust seasonings, and serve

RED POTTAGE

Red Pottage image

This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.

Provided by PanNan

Categories Onions

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried great northern beans
2 tablespoons butter
1 onion, sliced
1 celery rib, sliced
1 beet, boiled, peeled and sliced
4 tomatoes, sliced
2 quarts stock (or water)
salt and pepper
1 tablespoon of fresh mint, finely chopped

Steps:

Soak the beans overnight in water to cover. Drain well.
Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
Serve hot, garnished with mint.

Nutrition Facts : Calories 164.6, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 54.9, Carbohydrate 25, Fiber 7.8, Sugar 4.4, Protein 7.8

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