Ingredients
1 1/2 lb lean rump or chuck roast, cut into, 1 cubes
2 cup cooked chopped tomatoes
1 each large onion, chopped
1 each bay leaf
1 each clove garlic, minced
3 quarts cold water
1 each medium head cabbage,shredded
2 tbsp sugar
2 tbsp white vinegar
1 tbsp fresh lemon juice
1 salt and pepper taste
1 low-fat sour cream, for garnish
Directions
In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and
garlic with the cold water. Let stand for 1 hour. Simmer, covered,
for 2-3 hours.
Remove the bay leaf and add the cabbage, sugar, vinegar, salt and
pepper. Simmer for 15 minutes or until the cabbage is tender.
Before serving, add the lemon juice and garnish each serving with a
dollop of the sour cream.
Servings: 2 quarts
Russian Cabbage Soup Recipe brought to you by Recipe Ideas
Categories: Cabbage; Russian; Soup; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into distant history, in truth as far as pharonic Egypt, and possibly even further. Interesting though that maybe, mostly, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to food historians are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were divided into starters, entrees and desserts, a very modern way of dining. Aspicius also describes how the early Romans made use of many spices, including some familiar names such as basil, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, such as coriander, parsley, and rosemary. These new spices and herbs led to an outbreak in books on cookery, the majority of which still exist in academic collections. During the following few hundred years, the rich and powerful families of the West strove to serve up the best banquets, and consequentially cooks and their recipes could command a high salary. Even so, it was during the 1800s that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookery books are greatly in demand due to better eduction, people having more spare time and having more money to spend. The revolution that is television gave us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Russian Cabbage Soup recipe.
