Russian Borscht

Contributed by Catsrecipes Y-Group

Ingredients

 * 1 cup navy beans, dry
 * 2½ lb beef, lean
 * ½ lb slab bacon
 * 10 cups cold water
 * 1 bay leaf
 * 8 whole peppercorns
 * 2 cloves garlic
 * 2 tbsp parsley, dried
 * 1 carrot
 * 1 celery stalk
 * 1 large red onion
 * 1 tsp salt (optional)
 * 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 (optional)
 * 2 tbsp flour
 * 1 tbsp butter, melted
 * ½ cup sour cream (optional)

Directions

 * 1) Cover beans with water and allow to soak overnight, cook until tender, drain, set aside.
 * 2) Place beef, bacon and water in large soup pot, bring to a boil.
 * 3) Skim fat from surface.
 * 4) Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt.
 * 5) Cover and simmer over low heat for about 1½ hours.
 * 6) Scrub beets for soup and cook in boiling water until tender, about 45 minutes, drain and discard water, cool.
 * 7) Peel and cut each beet into eighths.
 * 8) Scrub small beets, grate and cover with water to soak.
 * 9) Remove meat from soup, set aside.
 * 10) Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon.
 * 11) Bring to a boil and simmer 45 minutes.
 * 12) Cut kielbasa into chunks and add with navy beans to soup.
 * 13) Simmer 20 minutes more.