Clayton Schmitt, e-mail message to Michael Miller.
Yield: 10 Servings
1 cup navy beans, dry
2 1/2 lb. lean beef
1/2 lb. slab bacon
10 cups cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2 tbsp. dried parsley
1 celery stalk
1 large red onion
1 tsp. salt (opt)
8 beets for soup
2 small beets
2 cups 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)
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
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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by contacting Michael