STOCK
1 1/2 lb beef chuck roast boneless
1 lb beef marrow bones
1 lb ham bone meaty
1 each onion large grated
1 each carrot grated
3 qt water
1 each turnip peeled & grated
1 each celery rib w/leaves sliced*
3 each dill sprigs*
3 each parsley sprigs*
12 each black peppercorns whole*
4 each bay leaves*
SOUP
3 each beets large peeled grated
4 each potatos peeled and cubed 1
16 oz plum tomatos skinned & coarsely ch, opped
1 each onion large chopped
1 each carrot sliced
1 each bell pepper chopped
1/4 cup sunflower oil
1 tsp salt
4 cup cabbage shredded
3 tbsp tomato paste
6 each prunes pitted & chopped
1 tsp honey
1 tsp black pepper fresh ground
1/2 cup sour cream or plain yogurt
4 each garlic cloves minced
2 each bacon strips fried & crumbled
2 tbsp parlsey fresh chopped
3 tbsp dill fresh chopped
Directions
All ingredients marked with the { * } are to be placed in a small
cloth bag. Tie the bag shut and place into the stock pot. Place meat
bones, meat, and water in alarge stock pot and bring to a boil over
high heat. Skim the foam as needed. Add the remaining stock
ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat
the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them
in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from
oven, allow to cool, and dice 1/4". Remove the ham bone, meat &
marrow bones from the stock. Set the marrow bones aside. Strain the
stock through a fine sieve into a clean pot. Discard the solids.
Bring the stock to a boil add the tomatos, potatos and salt & pepper
and cook for 10 minutes on low heat covered. Cook the onions, carrot,
& Bell pepper in a castiron skillet for approx. 5 minutes.. Stir in
the cabbage and continue to cook the vegetables for 10 more minutes.
Remove the begetables from heat and add to the stock. Sprinkle the
juice of a lemon over the beets and add them to the stock. Add the
tomatos, tomato paste, and honey to the stock and continue to Remove
the meat from the bones, strip the marrow out of the marrow bones,
and cube the beef 1/2" & add all of this to the stock and cook for 15
minutes more. Remove from heat and serve after adding a generous
dollop of sour cream to each bowl.
Servings: 12 servings
Borscht From Kiev Recipe brought to you by Recipe Ideas
Categories: Russian; Soup
The History of Recipes
Written cooking instructions as an idea can be found back into ancient history, in truth as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, mostly, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts detailing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, a very modern way of dining. He also describes how the ancient Romans were skilled in the use of many different spices, including some that we all recognise such as bay, mint and asafoetida. Over the next few centuries, the rich families of the West competed to offer the most extravagent banquests, and because of this the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, testing, and writing down popular recipes of the day. By the arrival of the twentieth century, cooking publications were in great demand, as a result of higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Borscht From Kiev recipe.
