| 1 | Cover beans with water and allow to soak overnight: cook until tender; drain; set aside. |
| 2 | Place beef, bacon & water in large soup pot;bring to a boil. |
| 3 | Skim fat from surface. |
| 4 | Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion & salt. |
| 5 | Cover & simmer over low heat for about 1 ?hours. |
| 6 | Scrub beets for soup & cook in boiling water until tender, about 45 minutes; drain and discard water; cool. |
| 7 | Peel and cut each beet into eights. |
| 8 | Scrub small beets; grate; cover with water to soak. |
| 9 | Remove meat from soup; set aside. |
| 10 | Strain soup into anothe pot and add cooked beats, cabbage, leeks, potatoes, tomatos, tomnato paste, vinegar, sugar, beef & bacon. |
| 11 | Bring to a boil and simmer 45 minutes. |
| 12 | Cut kielbasa into chunks and add with navy beans to soup. |
| 13 | Simmer 20 minutes more. |
| 14 | Mix flour and butter together to form paste. |
| 15 | Stir into soup to thicken slightly. |
| 16 | Strain raw beets, saving liquid and discarding beets. |
| 17 | Add beet liquid to soup. |
| 18 | Additional sugar or vinegar may be added for sweeter or more sour flavor. |
| 19 | Slice meat and arrange in individual soup bowls. |
| 20 | Pour hot soup with vegetables over meat. |
| 21 | Garnish each serving with a dollop of sour cream, if desired. |
