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