1 cup dry navy beans
2 1/2 lb lean beef
1/2 lb slab bacon
10 cup cold water
1 bay leaf
1/2 cup sour cream
8 whole peppercorns
2 cl garlic
2 tbsp dried parsley
1 carrot
1 celery stalk
1 large red onion
1 tsp salt (optional)
8 beets for soup
2 small beets
2 cup shredded green cabbage
2 large sliced leeks
3 medium potatoes, cut into 1/8's
1 can (1 lb 13 oz) tomatos
1 tbsp tomato paste
3 tbsp red wine vinegar
4 tbsp sugar
1 lb kielbasa (optional)
2 tbsp flour
1 tbsp melted butter
Directions
Cover beans with water and allow to soak overnight: cook until tender;
drain; set aside. Place beef, bacon & water in large soup pot;bring
to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic,
parsley, carrot, celery, onion & salt. Cover & simmer over low heat
for about 1 1/2 hours. Scrub beets for soup & cook in boiling water
until tender, about 45 minutes; drain and discard water; cool. Peel
and cut each beet into eights. Scrub small beets; grate; cover with
water to soak. Remove meat from soup; set aside. Strain soup into
anothe pot and add cooked beats, cabbage, leeks, potatoes, tomatos,
tomnato paste, vinegar, sugar, beef & bacon. Bring to a boil and
simmer 45 minutes. Cut kielbasa into chunks and add with navy beans
to soup. Simmer 20 minutes more. Mix flour and butter together to
form paste. Stir into soup to thicken slightly. Strain raw beets,
saving liquid and discarding beets. Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter or more sour
flavor. Slice meat and arrange in individual soup bowls. Pour hot
soup with vegetables over meat. Garnish each serving with a dollop of
sour cream, if desired.
Servings: 1 servings
Navy Bean Borsch Recipe brought to you by Recipe Ideas
Categories: Bean; Russian; Soup
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into the distant past, in truth as far back as ancient Egypt, and possibly even further than that. In practice though, in the main part, these early cook books were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to academics is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius created a few scripts which described recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, main meal and dessert, something we still use today. This early Roman chef recounts how the ancient chefs used a good variety of spices and herbs, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. For the centuries that followed, the families of Europe tried to offer the most exotic meals, and because of this cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Navy Bean Borsch recipe.
