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Hearty russian beet soup
Artist: _ Yield: 8
Categories: Eastern European, Russian, Soups & Stews Rating: 0
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Ingredients:
1 cupNavy beans, dry
2 1/2 lbsLean beef
1/2 lbsSlab bacon
10 cupCold water
1 Bay leaf
8 Whole peppercorns
2 Cloves garlic
2 tbspDried parsley
1 Carrot
1 Celery stalk
1 Large red onion
1 tspSalt (opt)
8 Beets for soup
2 Small beets
2 cupGreen cabbage, shredded
2 Large leeks, sliced
3 Medium potatoes, cut
Into eighths
1 can(1 lb 13 oz) tomatoes
1 tbspTomato paste
3 tbspRed wine vinegar
4 tbspSugar
1 lbsKielbasa (opt)
2 tbspFlour
1 tbspButter, melted
1/2 cupSour cream (opt)
Procedures:
1Cover beans with water and allow to soak overnight; cook until tender; drain; set aside.
2Place beef, bacon and water in large soup pot; bring to a boil.
3Skim fat from surface.
4Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt.
5Cover and simmer over low heat for about 1 ?hours.
6scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool.
7Peel and cut each beet into eighths.
8Scrub small beets; grate; cover with water to soak.
9remove meat from soup; set aside.
10Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon.
11Bring to a boil and simmer 45 minutes.
12cut kielbasa into chunks and add with navy beans to soup.
13Simmer 20 minutes more.
14mix flour and butter together to form paste.
15Stir into soup to thicken slightly.
16Strain raw beets, saving liquid and discarding beets.
17Add beet liquid to soup.
18additional sugar or vinegar may be added for sweeter or more sour flavor.
19Slice meat and arrange in individual soup bowls.
20Pour hot soup with vegetables over meat.
21Garnish each serving with a dollop of sour cream, if desired.