Ingredients
1 lb lean beef in 1/2 inch cubes
2 can beef broth
1 water *
6 oz tomato paste
1 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
1 tbsp vegetable oil
3 large garlic cloves,minced
2 large onions sliced (2 cups)
4 cup coarsely shredded beets
4 cup coarsely shredded cabbage
2 cup coarsley shredded carrots
1 1/2 cup thinly sliced celery
1/4 cup minced fresh parsley or
2 tbsp dried parsley flakes
1 1/2 tsp dried dillweed
1 tsp dill seed
1 tsp celery seed
2 bay leaves
1 1/2 tsp sugar
Directions
Servings: 12
Fresh lemon juice**
*Add enough water to beef broth to make 12 cups liquid. **Use 2 to 4
tablespoons of lemon juice or to taste.
1. Brown beef quickly and transfer to a very large soup kettle.
2. Add broth and water, tomato paste, salt, white and black pepper.
Bring to boil, reduce heat, cover and simmer for 1 1/2 hours.
3. In skillet, heat oil, add garlic and onions and saute for 5
minutes. When meat is done, add to soup kettle with remaining
ingredients. Bring back to boil, reduce heat, simmer uncovered for 45
minutes or until vegetables are tender. Discard bay leaves before
serving.
NOTE: The flavor of this soup improves with reheating. This is a
large recipe and leftovers can be frozen. Offer plain yogurt as a
topping, unless this is to be a kosher meal, and serve with
pumpernickel or rye bread or rolls.
Posted by Sheila Exner. Posted by Fred Peters.
Servings: 12 servings
Russian Beef Borscht Recipe brought to you by Recipe Ideas
Categories: Meat; Russian; Soup
The History of Recipes
Written recipes as a concept can be found back into ancient history, certainly as far back as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cook books were just simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, 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 making anyone who drank it feel blissful. As our culinary historical trip moves to more modern times we find a couple of interesting cookery books which date from the fourteenth century - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the spicy food that is served today, but rather descriptions of the types of meals prepared for the nobility of that period. In the 15th century, people returning from the crusades brought back many new spices and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices prompted an eruption in manuscripts on cookery, the majority of which are now in academic collections. Over the following few centuries, the powerful and wealthy houses tried to serve up the most exotic banquets, and consequentially the best chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down recipes of the day. By the arrival of the twentieth century, cook books are increasing in popularity mostly due to better eduction, people having increased leisure time and being a little richer. The introduction of television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Russian Beef Borscht recipe.
