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
It is quite feasible to trace the history of recipes far back into antiquity, in fact as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these ancient recipes were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are some ancient tablets in 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 making drinkers feel blissful. As we move into Roman times around 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the ancient cooks were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Moving on, we find some interesting books published in the 1300s : one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that appears on menues today, but instead accounts of the types of meals prepared by the cooks of the rich people of the period. Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an outbreak in manuscripts on food, some of which are kept safe in private cookery archives. During the following few centuries, the powerful and wealthy houses strove to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes of the day. By the advent of the 1900s, cook books are greatly in demand as a result of more people being able to read, more spare time and having more money. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Beet Borscht 1 recipe.
