1 cup navy beans, dry
2 1/2 lb lean beef
1/2 lb slab bacon
10 cup cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2 tbsp dried parsley
1 carrot
1 celery stalk
1 large red onion
1 tsp salt (opt)
8 beets for soup
2 small beets
2 cup green cabbage, shredded
2 large leeks, sliced
3 medium potatoes, cut into eighths
1 can (1 lb 13 oz) tomatoes
1 tbsp tomato paste
3 tbsp red wine vinegar
4 tbsp sugar
1 lb kielbasa (opt)
2 tbsp flour
1 tbsp butter, melted
1/2 cup sour cream (opt)
Directions
Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside. Place beef, bacon and water in large soup pot;
bring to a boil. Skim fat from surface. Add bay leaf, peppercorns,
garlic, parsley, carrot, celery, onion and salt. Cover and simmer
over low heat for about 1 1/2 hours.
Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut each beet into
eighths. Scrub small beets; grate; cover with water to soak.
Remove meat from soup; set aside. Strain soup into another pot and
add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste,
vinegar, sugar, beef and 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.
Serves 10.
Posted by Fred Peters.
Servings: 10 servings
Borsch Recipe brought to you by Recipe Ideas
Categories: Russian; Soup
The History of Recipes
Experts have found proof that recipes existed way back into ancient history, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, sadly, these ancient records were just basic pictorial recipes for food preparation.
Closer to modern times, we have a couple of interesting cookery books dating from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that we all know today, but instead descriptions of the types of meals on the tables of the nobility of the period. By the arrival of the 1900s, recipe books were increasing in popularity due to increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Borsch recipe.
