1 1/2 cup beet liquid, drained of 1 can of beets
3/4 cup tomato juice
1/4 tsp onion powder
1/4 tsp salt
1 tsp fresh lemon juice
1/4 cup plain low-fat yogurt
Directions
Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar.
Serve in cocktail glasses or small glass bowls, topping each with 1
tablespoon yogurt.
4 servings (Yield: 2 cups) 1 serving: 1/2 cup
Nutritive values per serving: 6 gm. carbohydrates; 2 gm. protein; 0
gm. fat; 36 calories; 0.6 gm. fiber; 464 mg. sodium; 1 mg. cholesterol
Food Exchange per serving: 1 Vegetable Exchange
Low-sodium diets: This recipe is not suitable ~-----------------------
Servings: 4 servings
Beet Borscht Recipe brought to you by Recipe Ideas
Categories: Russian; Soup; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked far back into the far past, in fact as far back as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these old cook books were just simple hieroglyphic instructions for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius created a number of documents showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. He also tells us how the cooks of his times made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as parsley and basil. These new foods and tastes created an eruption in books on cooking, some of which still exist in private libraries. When we get to the 20th century, cookbooks were greatly in demand mostly as a result of more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Beet Borscht recipe.
