Ingredients
1 lb beef, stewing, lean, cut in bite size pi
2 green chilies, seeded & finely chopped
1 onion, peeled & finely chopped
4 potatoes, new red, washed & cut in bite size
2 tomatoes, peeled & cubed
1/2 cup tomato paste
3 thyme, fresh spriga, or dried thyme salt and p
2 cup rice, cooked, for serving
Directions
"...can be made with firm skinless fish fillet instead of meat. If
using fish, cut each fillet into 3 pieces and reduce cooking time to
40 minutes." Equipment: large-size saucepan with cover or Dutch oven,
mixing spoon 1. Put meat, water, peppers, onion, potatoes, tomatoes,
tomato paste, thyme and salt and pepper to taste in saucepan with
cover or Dutch oven. Bring to a boil over high heat and mix well. 2.
Cover and cook for 1 hour or until meat is very tender. To serve: put
cooked rice into the bowls and cover with soup.
Servings: 4 servings
Pepper Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into distant history, in truth as far back as the ancient Egyptians, and possibly even further than that. However, in the main part, these early records were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians are a few clay tablets in the Sumerian language 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 people feel blissful and exhilarated. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something we still use today. He also recounts how the cooks of Roman times made use of a good variety of aromatic flavours, including some that we all recognise such as basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. These new herbs and spices caused an increase in publications on food, many of which are now in private cookery archives. During the next few hundred years, the wealthy families of Europe tried to offer the most exotic banquets, and as a consequence, cooks and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording popular recipes of the day. By the time we get to the twentieth century, recipe publications are starting to become popular mostly due to more people being able to read, more free time and having more money. |
We hope you enjoy this Pepper Soup recipe.
