Ingredients
2 lb beef brisket
1 large bunch beets
2 medium onions
2 tbsp sugar
1 large clove garlic
2 medium nuggets sour salt or juice of 1 lem, on
1 salt and pepper to taste
Directions
Simmer beef in water to cover generously. Skim to clear. Add sour
salt or lemon juice, sliced and peeled onions and beets, sugar, and
seasoning. Mince garlic fine, add to broth. Cook until meat is tender
(about 3 hours). Correct seasonings, serve hot.
Servings: 1 servings
Beet Borscht 1 Recipe brought to you by Recipe Ideas
Categories: Russian; Soup; Vegetable
The History of Recipes
We are able to track the history of `recipes` far back into ancient history, certainly as far back into recorded history as early Egypt, and possibly even further. Having said that, sadly, these early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are some ancient tablets in ancient 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 drinkers feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main course and dessert, a style of dining still practiced today. Additionally, he describes how the Roman chefs made use of a wide range of herbs, including many that are still in use today for example basil, fennel and asafoetida. As we move on, there were a couple of recipe books which were published in the 1300s ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is popular today, but instead accounts of the types of food served to the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and spices created a torrent in recipe publications, many of which are kept safe in private cookery archives. By the advent of the 20th century, cookery books are highly popular mostly as a result of higher levels of literacy, more spare time and having more money to spend. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Beet Borscht 1 recipe.
