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
Food historians have traced the existance of recipes back into antiquity, certainly as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these old records were just very basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in Sumerian which describe the baking 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 `wonderful`. As our culinary historical trip moves on a few more years there are a couple of recipe books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that we all know today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of that period. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy lands, including spices like basil and coriander. The introduction of these new culinary ideas led to an outbreak in recipe books, most of which still exist in private collections. During the succeeding few hundred years, the powerful families of Europe competed to serve the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. However, it was during the 1800s that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes common in their social group. Like it or not, the introduction of television brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Navy Bean Borsch recipe.
