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
Transcribed cooking instructions as an idea can be observed way back into the far past, certainly as far back as the Egyptians, and possibly even further. Interesting though that is, generally, these ancient cook books were just very basic pictorial instructions for preparing food.
Interestingly, the oldest recipe found, according to academics is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in Roman times 25BC a roman called Apicius compiled a few documents describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something we still use today. Additionally, he recounts how the ancient chefs made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, mint and dill. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the Middle-East, such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted an increase in recipe publications, most of which are kept safe in academic collections. By the arrival of the 1900s, cookery publications are in great demand, mostly as a result of increased literacy, more spare time and having more disposable income. Like it or not, the introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Navy Bean Borsch recipe.
