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
Recipes as an idea can be found back into history, in truth as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to food historians are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into The time of the romans 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and afters, something we still use today. Aspicius also tells us how the Roman cooks used a good variety of spices, including many that are still in use today like bay, rue and parsley. Closer to modern times, there are two interesting cookery books which were published in the 1300s ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is familiar to us all today, but instead accounts of the types of food eaten by the nobility of the time. Later, in the 15th century, the Crusaders brought back many new foods and spices from the Middle-East, including spices such as basil and coriander. The introduction of these new tastes created an increase in manuscripts on cooking, most of which are kept safe in private libraries. By the time we get to the twentieth century, recipe books are increasing in popularity as a result of increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Cool Late Summer Borscht recipe.
