Ingredients
3 tbsp butter
3 cloves garlic, minced
1 cup onion, chopped
6 cup beef stock
6 cup chicken stock
1 tbsp fresh dill, minced
2 1/4 lb beets, peeled and chopped
1 cup celery, chopped
1 cup carrots, chopped
1 salt
1 pepper
3 tbsp red wine vinegar
5 tbsp sugar
1 sour cream
1 fresh dill sprigs
Directions
Melt butter in heavy large saucepan over medium heat. Add garlic and
saute 30 seconds. Add onion and cook until translucent, stirring
occasionally, about 8 minutes. Add both stocks and minced dill and
bring to a boil. Add beets, celery and carrots and cook until
vegetables are tender, stirring occasionally, about 25 minutes.
Season soup with salt and pepper. Add vinegar and sugar. Taste and
add more vinegar or sugar as desired. Ladle into bowls. Top with a
dollop of sour cream and garnish with dill.
Source: Gourmet Magazine
Servings: 12 servings
Classic Beet Borscht Recipe brought to you by Recipe Ideas
Categories: Russian; Soup; Vegetable
The History of Recipes
Food historians have tracked the existence of recipes back into ancient history, certainly as far back as pharonic Egypt, and quite possibly further than that. However, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and afters, something we still use today. Additionally, he informs us how the ancient Romans used a good variety of herbs and spices, including some familiar names like thyme, mint and dill. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books published in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that is familiar to us all today, but rather accounts of the types of food prepared for the rich people of that period. In the 15th century, knights returning from the crusades brought back many foods and spices from Arab countries, including parsley and basil. These new herbs and spices led to an eruption in cookery books, most of which still exist in private cookery archives. The introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Classic Beet Borscht recipe.
