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
We are able to trace the history of `recipes` back into ancient history, certainly as far back as early Egypt, and maybe even further. In practice though, sadly, these old cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few clay 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 having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius created some scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Additionally, he describes how the early Romans made use of many herbs and spices, including many that are still in use today for example basil, fennel and parsley. During the next few centuries, the upper-class families of Europe competed with each other to lay on the most exotic meals, and as a result chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording the recipes of their peers. By the advent of the 20th century, cooking books are in high demand, mostly as a result of increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this Pepper Soup recipe.
