Ingredients
3 oz tomato paste
4 cup water or light vegetable stock
1/4 med. reg or green cabbage thinly sl, iced
2 each carrots, julienned
1 clove garlic, minced
3 beets, julienned
1 medium onion, thinly sliced
2 cup apple cider
1/4 cup tamari
1/4 cup sherry
2 tbsp molasses or honey
1 tbsp dried dill
2 tsp dried basil
1 tbsp caraway seeds
1 tbsp canola oil
Directions
Saute caraway seeds in canola oil. Then, combine all ingredients in a
soup pot. Bring to a boil, then lower heat and simmer 2-3 hours,
stirring occasionally. Puree one-third of the soup in food
proceessor; return puree to the pot and mix thoroughly. Serve hot or
cold with a dollop of Tofu Sour Cream.
Servings: 6 servings
Apple Beet Borscht Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Russian; Soup; Vegetable
The History of Recipes
We are able to trace the history of `recipes` far back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these early cook books were just basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a series of ancient tablets in Sumerian describing 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 romans around 25BC a roman called Apicius created a collection of documents describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main course and desserts, something that is very familiar to us today. Aspicius recounts how the Roman cooks used a good variety of aromatic flavours, including a few that will be familiar to modern cooks like thyme, rue and dill. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices led to an increase in books on cooking, some of which still exist in private cookery archives. During the next few centuries, the rich and powerful families of the West competed with each other to lay on the most extravagent banquests, and because of this chefs and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the 20th century, cookery books are in high demand, as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Apple Beet Borscht recipe.
