Ingredients
3 lb beets (about 12 medium)
4 cup apple juice
4 cup water
6 tbsp lemon juice
1 each pinch of salt
2 cup nonfat plain yogurt
1/2 cup nonfat plain yogurt, garnish
6 large red radishes, diced, garnish
1/2 cup seedless cucumber,diced,garn
Directions
Preheat oven to 350 degrees F. Wash beets well; trim stems and roots,
leaving one inch of each. Wrap beets individually in aluminum foil and
place on baking sheet. Bake for 1 1/2 hours or until tender. Remove
from oven and allow to cool slightly. Remove skins. Coarsely grate
the beets. Place beets in a heavy pot. Add the apple juice, water,
lemon juice and salt. Bring to a boil, reduce heat to a simmer and
cook soup for 15 minutes, partially covered, skimming foam that rises
to top. Remove from heat and cool to room temp. Place 2 cups yogurt
in a bowl and whisk in about 3 cups of the soup. Gradually whisk this
mixture back into the soup pot until thoroughly combined. Chill
completely in the refrigerator. Serve the borscht in bowls garnished
with a dollop of yogurt, then sprinkle with the diced radishes and
cucumbers. Per serving: 147 calories, .3g fat, and 1 mg cholesterol.
Recipe from Sheila Lukins. Typed for you by Diane Newbury.
Servings: 8 servings
Cool Late Summer Borscht Recipe brought to you by Recipe Ideas
Categories: Russian; Soup
The History of Recipes
Written recipes as an idea can be traced far back into the distant past, at least as far back into recorded history as early Egypt, and possibly even further. However, mostly, these ancient records were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts are a few ancient tablets in Sumerian which describe the baking 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 drank it feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius created a few scripts describing recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and afters, something that is very familiar to us today. He also recounts how the Roman cooks were skilled in the use of many different herbs, including a few that are still present in modern kitchens like bay, mint and asafoetida. Continuing our culinary historical journey, we find a couple of interesting books which appeared in the 1300s - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of food prepared by the chefs of the upper classes of the period. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new herbs and spices was responsible for a surge in manuscripts on cookery, some of which are now in private collections. The TV revolution gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Cool Late Summer Borscht recipe.
