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
Recipes as a concept can be found back into distant history, in fact as far back into history as pharonic Egypt, and potentially, even further back. However, generally, these early cook books were just very basic pictorial recipes for preparing food.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius created some documents describing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main course and afters, something that is very familiar to us today. He also tells us how the ancient cooks were skilled in the use of a wide range of spices and herbs, including some that we all recognise for example bay, mint and asafoetida. Closer to modern times, we find a couple of interesting recipe books from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, such as coriander, basil and rosemary. These new culinary innovations created an increase in cookery books, some of which are now in academic collections. By the time we get to the twentieth century, cookbooks are in high demand, due to more people being able to read, people having more free time and being a little richer. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Classic Beet Borscht recipe.
