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Title: Navy Bean Borsch
Categories: Soup
Yield: 1 Servings

1cDry navy beans
2 1/2lbLean beef
1/2lbSlab bacon
10cCold water
1 Bay leaf
1/2cSour cream
8 Whole peppercorns
2clGarlic
2tbDried parsley
1 Carrot
1 Celery stalk
1lgRed onion
1tsSalt (optional)
8 Beets for soup
2smBeets
2cShredded green cabbage
2lgSliced leeks
3mdPotatoes, cut into 1/8's
1cn(1 lb 13 oz) tomatos
1tbTomato paste
3tbRed wine vinegar
4tbSugar
1lbKielbasa (optional)
2tbFlour
1tbMelted butter

Cover beans with water and allow to soak overnight: cook until tender; drain; set aside. Place beef, bacon & water in large soup pot;bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion & salt. Cover & simmer over low heat for about 1 1/2 hours. Scrub beets for soup & cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eights. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into anothe pot and add cooked beats, cabbage, leeks, potatoes, tomatos, tomnato paste, vinegar, sugar, beef & 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.

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