1 medium beet scrubbed & cut into chunks
1 medium carrot, sliced
1 medium kirby cucumber cut into chunks
1 medium green bell pepper seeded & coarsel, y chopped
1 lemon, peeled, halved, and seed
1 ripe avocado, peeled, stone removed &
1/2 cup spinach leaves (packed)
1/2 cup alfalfa sprouts (packed)
1/2 cup chopped fresh dill
2 tbsp bragg liquid aminos
1/8 tsp freshly ground black pepper
2 cup vegetable stock, -or- vegetable bouillon
1 alfalfa sprouts, for garnish
Directions
In a food processor fitted with the metal blade, pulse the beet,
carrot, cucumber, bell pepper, and lemon until finely chopped. Add
the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and
pepper. With the machine running, gradually add the vegetable stock
and process until smooth. Transfer the borscht to a bowl, cover, and
refrigerate until chilled, at least 2 hours.
Serve the soup in individual bowls, garnishing each one with alfalfa
sprouts.
Source: May All Be Fed - by John Robbins (including recipes by Jia
Patton and Friends) Typed for you by Karen Mintzias
Servings: 6 servings
Borscht Energy Soup Recipe brought to you by Recipe Ideas
Categories: Russian; Soup
The History of Recipes
Academics have traced the existance of recipes way back into ancient history, in fact as far into history as pharonic Egypt, and quite possibly further than that. Having said that, generally, these early cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and dessert, a style of dining still practiced today. Aspicius also tells us how the ancient cooks made use of a good variety of spices and herbs, including a few you will know for example bay, fennel and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including parsley and basil. The introduction of these new foods and spices was responsible for an explosion in recipe publications, many of which are kept safe in private libraries. During the succeeding few hundred years, the rich families of Europe strove to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, cook books were greatly in demand mostly due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Borscht Energy Soup recipe.
