1 tbsp oil
1 medium onion, sliced
1 lb beets peeled and coarsely diced,
1 qt chicken stock, or canned low-sodium chi
1 tsp salt
3/4 cup plain yogurt
3 tbsp chopped fresh dill
Directions
HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12
minutes. Add beets and cook, covered, about 35 minutes, stirring
occasionally, until beets are falling apart. Add stock and salt.
Cover and bring to boil. Reduce heat and simmer 15 minutes. Strain
and reserve liquid. Transfer beets to blender or food processor and
puree until smooth. Return puree to pan and add reserved liquid. Pour
hot soup into tureen and ladle soup into bowls in front of guests.
Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt
with chopped dill.
Servings: 6 servings
Beet Soup With Dill & Yogurt Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into antiquity, at least as far back as the Egyptians, and possibly even further than that. Interesting though that maybe, generally, these early cookbooks were just basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of ancient tablets in Sumerian 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 people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman chefs used a good variety of aromatic flavors, including many that are still in use today such as bay, fennel and parsley. Moving our culinary historical trip onwards, there are two recipe books from the 14th Century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the indian curry that is served today, but rather recipes for the types of meals prepared by the chefs of the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the East, such as basil and coriander. These new foods and spices caused an explosion in recipe books, some of which are kept safe in private collections. For the decades that followed, the rich families of Europe competed to offer the most extravagent meals, and as a result cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and writing down recipes of the day. By the time we get to the 1900s, cooking publications are in great demand, as a result of increased literacy, people having more free time and having more money to spend. The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Beet Soup With Dill & Yogurt recipe.
