Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Navy beans, dry 2 Small beets
2 1/2 lb Lean beef 2 c Green cabbage, shredded
1/2 lb Slab bacon 2 Large leeks, sliced
10 c Cold water 3 Medium potatoes, cut
1 Bay leaf Into eighths
8 Whole peppercorns 1 cn (1 lb 13 oz) tomatoes
2 Cloves garlic 1 tb Tomato paste
2 tb Dried parsley 3 tb Red wine vinegar
1 Carrot 4 tb Sugar
1 Celery stalk 1 lb Kielbasa (opt)
1 Large red onion 2 tb Flour
1 ts Salt (opt) 1 tb Butter, melted
8 Beets for soup 1/2 c Sour cream (opt)

Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside. Place beef, bacon and water in large soup pot;
bring to a boil. Skim fat from surface. Add bay leaf, peppercorns,
garlic, parsley, carrot, celery, onion and salt. Cover and simmer
over low heat for about 1 1/2 hours.

Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut each beet into
eighths. Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into another pot and
add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste,
vinegar, sugar, beef and 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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