1 med cabbage, sliced or wedge
3 garlic, cloves minced
1 beet, bunch
3 carrot, few
1 lg onion
2 celery, stalks cut in 3rds
3 lb bone, meat/marrow bones
2 lemon, (fresh,to taste (froz
2 can tomatoes, do not drain (larg
Directions
This is a hearty sweet and sour meat soup that can be used as a main
dish. Bubbies measurements were never exact. You need to taste. Put
meat and bones in a 8 or 12 qt stock pot. Put in cans of tomato,
cover with water and bring to a boil. In the meantime, get your
veggies ready. Slice beets and carrots, others go in whole. When
stock boils, skim off top. Put in beets, carrots, garlic, and other
veggies. Turn heat down to a simmer and keep lid on askew. After
about an hour, put in garlic and sugar.
I have used Sweet and Low. Amounts are a matter of preference. It
should have a rich, sweet and sour taste. I break up the meat and
stir it back into the soup before serving. NOTE: Sometimes I add some
tomato paste; 2 or 3 T for body; Enjoy!!! * Elaine/Framingham *
Westboro 05/04/92 07:34 am
Servings: 8 servings
Cabbage & Beet Soup Recipe brought to you by Recipe Ideas
Categories: Cabbage; Soup; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found way back into the far past, in fact as far as the Egyptians, and maybe further still. Interesting though that is, generally, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As our culinary historical trip moves to more modern times we have a couple of books from the 14th Century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is popular today, but instead accounts of the types of meals on the menus of the nobility of the time. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted a surge in recipe manuscripts, many of which are now in private cookery archives. Over the following few centuries, the upper-class families of Europe strove to lay on the best banquets, and as a result the best cooks and their recipes were highly sought after. However, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording recipes to help cooks of their time. When we get to the 1900s, cooking books are starting to become popular due to increased literacy, people having more spare time and being a little richer. The arrival of TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Cabbage & Beet Soup recipe.
