VOLUME 1 - Kilimanjaro Foods

Borsch
1 c navy beans,dry
2 1/2 lb beef,Lean
1/2 lb slab bacon
10 c cold water 1
bay leaf
8 whole peppercorns
2 cloves garlic
2 T parsley,Dried
1 carrot
celery stalk
lg red onion
t salt (opt)
beets for soup
sm beets
c green cabbage,shredded
lg leeks,sliced
md potatoes,cut into eighths
cn (1 lb 13 oz) tomatoes
1 T tomato paste
3 T red wine vinegar
4 T sugar
1 lb kielbasa (opt)
2 T flour
1 T butter,melted 1/2
c 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.