VOLUME 1 - Kilimanjaro Foods

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.
Homemade Sausage With Onions
Servings
lb pork
lb fat salt pork
cl garlic
peppercorns
t salt
Run the all the pork and 1/2 pound of the salt pork through the
coarse
plate of the mincer. Run the remaining 1/2 pound salt pork through
the fine plate of the mincer. Mix the two ground meat mixtures
together. Grind the garlic and add to the mixture, along with the
peppercorns (coarsely cracked) and the salt.
Stuff the sausage skins and refrigerate for 5 to 6 hours. Prick
sausage skin in several spots with a fork and saute in a little fat
with onion. For prolonged storage, put sausage into enamelled
or ceramic dish and cover with melted lard.