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  Borsch
  Category: Russian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 464
Ingredients:
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 medium 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)
Instructions:
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.

Serves 10.

Posted by Fred Peters.
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