Navy Bean Borsch Recipe
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Navy Bean Borsch
1 cup Dry navy beans
2 1/2 lb Lean beef
1/2 lb Slab bacon
10 cup Cold water
1 Bay leaf
1/2 cup Sour cream
8 Whole peppercorns
2 cl Garlic
2 tbsp Dried parsley
1 Carrot
1 Celery stalk
1 large Red onion
1 tsp Salt (optional)
8 Beets for soup
2 small Beets
2 cup Shredded green cabbage
2 large Sliced leeks
3 medium Potatoes, cut into 1/8's
1 can (1 lb 13 oz) tomatos
1 tbsp Tomato paste
3 tbsp Red wine vinegar
4 tbsp Sugar
1 lb Kielbasa (optional)
2 tbsp Flour
1 tbsp Melted 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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