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NAVY BEAN BORSCH
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 c Dry navy beans
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 c Cold water
1 Bay leaf
1/2 c Sour cream
8 Whole peppercorns
2 cl Garlic
2 tb Dried parsley
1 Carrot
1 Celery stalk
1 lg Red onion
1 t Salt (optional)
8 Beets for soup
2 sm Beets
2 c Shredded green cabbage
2 lg Sliced leeks
3 md Potatoes, cut into 1/8's
1 cn (1 lb 13 oz) tomatos
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 lb Kielbasa (optional)
2 tb Flour
1 tb Melted butter
Cover beans with water and allow to soak overnight:
cook until tender; drain; set aside. Place beef, bacon
& water in large soup pot;bring to a boil. Skim fat
from surface. Add bay leaf, peppercorns, garlic,
parsley, carrot, celery, onion & salt. Cover & simmer
over low heat for about 1 1/2 hours. Scrub beets for
soup & cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut
each beet into eights. Scrub small beets; grate; cover
with water to soak. Remove meat from soup; set aside.
Strain soup into anothe pot and add cooked beats,
cabbage, leeks, potatoes, tomatos, tomnato paste,
vinegar, sugar, beef & bacon. Bring to a boil and
simmer 45 minutes. Cut kielbasa into chunks and add
with navy beans to soup. Simmer 20 minutes more. Mix
flour and butter together to form paste. Stir into
soup to thicken slightly. Strain raw beets, saving
liquid and discarding beets. Add beet liquid to soup.
Additional sugar or vinegar may be added for sweeter
or more sour flavor. Slice meat and arrange in
individual soup bowls. Pour hot soup with vegetables
over meat. Garnish each serving with a dollop of sour
cream, if desired.
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