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 can follow the history of written recipes back into ancient history, in truth as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, mostly, these old records were just very basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts are some ancient tablets in Sumerian 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 anyone who tried it feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times used a good variety of spices and herbs, including some that we all recognise like thyme, fennel and asafoetida. During the next few hundred years, the powerful families of Europe tried to lay on the most extravagent meals, and consequentially chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe publications were increasing in popularity mostly as a result of better eduction, increased leisure time and disposable income. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Apple Beet Borscht recipe.
