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
Experts have traced the existance of recipes back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and maybe even further. However, sadly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to academics are some clay tablets in Sumerian which recount the making 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`. As we move on, there are a couple of cookery books which were published in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that is served today, but instead recipes for the types of meals served to the nobility of that period. During the following few hundred years, the powerful families of the West competed to lay on the most extravagent banquests, and as a result chefs and their recipe collections were much in demand. Even so, it was during the nineteenth century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and writing down popular recipes of the day. By the advent of the 20th century, recipe books are highly popular as a result of increased literacy, increased leisure time and having more disposable income. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Russian Beef Borscht recipe.
