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
Historians have tracked the existance of recipes far back into history, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, mostly, these old recipes were just basic pictorial instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian which show 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 anyone who drank it feel wonderful. As our culinary historical trip moves on a few more years we find some recipe books published in the fourteenth century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that appears on menues today, but instead accounts of the types of food on the menus of the rich and powerful of the time. Over the following few hundred years, the powerful and rich houses competed with each other to offer the most extravagent banquests, and because of this the best cooks and their recipes were greatly in demand. However, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Borscht Energy Soup recipe.
