*  Exported from  MasterCook  *
 
                              NAVY BEAN BORSCH
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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