Hearty russian beet soup
1 c navy beans,dry
2 1/2 lb beef,lean
1/2 lb slab bacon
10 c cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2 t parsley,dried
1 carrot
1 celery stalk
1 large red onion
1 t salt (opt)
8 beets for soup
2 small beets
2 c green cabbage,shredded
2 large leeks,sliced
3 medium potatoes,cut
1 into eighths
1 cn (1 lb 13 oz) tomatoes
1 t tomato paste
3 t red wine vinegar
4 t sugar
1 lb kielbasa (opt)
2 t flour
1 t butter,melted
1/2 c sour cream (opt)
cover beans with
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Recipe by: stanie
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Main Ingredients:
See below ingredients and instructions
Cooking Preparation of the Recipe:
2 lb pork
1 lb fat salt pork
8 cl garlic
8 peppercorns
3 t salt
Run the all the pork and 1/2 pound of the salt pork through the
coarse
plate of the mincer. Run the remaining 1/2 pound salt pork through
the fine plate of the mincer. Mix the two ground meat mixtures
together. Grind the garlic and add to the mixture, along with the
peppercorns (coarsely cracked) and the salt.
Stuff the sausage skins and refrigerate for 5 to 6 hours. Prick
sausage skin in several spots with a fork and saute in a little fat
with onion. For prolonged storage, put sausage into enamelled or
ceramic dish and cover with melted lard.
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