Classic Beet Borscht Recipe


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

It is possible to trace the history of meal recipes far back into distant history, in truth as far back as the Egyptians, and possibly even further than that. However, in the main part, these early recipes were just primitive hieroglyphic instructions for preparing food.

During the time of the Romans a man called Apicius compiled a collection of documents detailing recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, something we still use today. He also tells us how the chefs of Roman times used a wide range of aromatic flavors, including some that we all recognise for example thyme, rue and dill.

Over the next few hundred years, the powerful families of Europe competed to serve the most extravagent meals, and because of this the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century the formal cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes of the day.

The arrival of TV brought us TV cooks and the demand for the accompanying recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on sites such as this.

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We hope you enjoy this Classic Beet Borscht recipe.

 


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