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Borsch
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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 lg Red onion
1 ts Salt (opt)
8 Beets for soup
2 sm Beets
2 c Green cabbage shredded
2 lg Leeks sliced
3 md 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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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. |
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