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Print this Recipe    Borscht 26

Borsch
Yield: 10 servings

1 cup navy beans, dry
2 1/2 lb lean beef
1/2 lb slab bacon
10 cup cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2 Tbsp dried parsley
1 carrot
1 celery stalk
1 large red onion
1 tsp salt (opt)
8 beets for soup
2 small beets
2 cup green cabbage, shredded
2 large leeks, sliced
3 med potatoes, cut into eighths
1 can (1 lb 13 oz) tomatoes
1 Tbsp tomato paste
3 Tbsp red wine vinegar
4 Tbsp sugar
1 lb kielbasa (opt)
2 Tbsp flour
1 Tbsp butter, melted
1/2 cup 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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