Ingredients
2 1/2 lb beef flanken
1 marrow bone
6 cup ; water, cold
1 onion, quartered
1 cut up celery (rib?)
16 oz stewed tomatoes
1/2 head cabbage, shredded
2 tsp salt
1 pepper to taste
1 juice of 2 lemons
2 tsp sugar
1/2 cup white raisins
Directions
Put the meat and marrow bone in cold water in a large kettle and
bring it to a boil. Add the onion, celery and tomatoes. Again, bring
it back to a boil. Reduce heat, cover and simmer for 2 hours, until
the meat is tender. Add the cabbage, salt, pepper to taste. Cook 30
minutes until the cabbage is tender. Add lemon juice, sugar and
raisins and cook 10 minutes more.
(This recipe was translated from Yiddish as I went along...sorry for
any major goofs!)
per Hilde Mott
Fidonet COOKING echo
Servings: 6 servings
Polish Cabbage Borshcht Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes far back into antiquity, in fact as far as ancient Egypt, and maybe further still. Interesting though that is, sadly, these old cook books were just very simple hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which show the preparation 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 blissful. During Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes prepared by wealthy Romans. In his publication, he tells us how the meals were divided into appetizers, main course and desserts, a style of dining still practiced today. Aspicius also describes how the Roman chefs were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs for example thyme, rue and parsley. As our culinary historical trip moves on a few more years there were two interesting cookery books published in the 14th Century : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that is popular today, but instead recipes for the types of food on the menus of the upper classes of that time. In the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab countries, such as basil and rosemary. The introduction of these new tastes led to an increase in recipe books, many of which are kept safe in private collections. By the arrival of the 20th century, cookery books are increasing in popularity as a result of more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Polish Cabbage Borshcht recipe.
