VOLUME 1 - Kilimanjaro Foods

Hearty Russian Beet Soup
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
1 celery stalk
large red onion
t salt (opt)
beets for soup
small beets
c green cabbage,shredded
large leeks,sliced
medium potatoes,cut
into eighths
1 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.
Remove meat from soup; set aside. Strain soup into another pot and add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,