Ingredients
1 no ingredients
Directions
3 lb boiled beets, -- diced
1/2 c orange juice
1 ts rice wine vinegar
2 c beet cooking liquid
: Salt
: Pepper
: Sour cream
In blender or food processor puree beets. Add orange juice and
vinegar. Add beet juice as needed for desired thickness. Season with
salt and pepper, garnish with sour cream.
Recipe By :FROM MY GARDEN SHOW #5551
Date: Thu, 17 Oct 1996 14:52:53
~0400
Servings: 4 servings
Cold Borscht Recipe brought to you by Recipe Ideas
Categories: Russian; Soup
The History of Recipes
Written cooking instructions as an idea can be tracked back into distant history, at least as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, these, early records were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to food historians is a series of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius compiled some documents describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also informs us how the Romans were skilled in the use of many herbs, including a few you will know like thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas created an outbreak in recipe publications, some of which are kept safe in academic collections. Over the succeeding few centuries, the wealthy families of Europe competed with each other to offer the most extravagent meals, and consequentially chefs and their recipes could command a high salary. However, it wasn`t until the 1800s that haute cuisine and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes to allow everyone to enjoy them. The TV revolution brought us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Cold Borscht recipe.
