Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Appetizers : Soups : Heart Russian Beet Soup

Makes 8 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Heart Russian Beet Soup

Contributed by: Chris WebAdmin. of RecipesNow.com

Ingredients:

  • 1 cup navy beans, dry
  • 2 1/2 lb lean beef
  • 1/2 lb slab bacon
  • 10 cup cold water
  • 1 bay leaf
  • 8 whole peppercorns
  • 2 cloves garlic
  • 2 tablespoon dried parsley
  • 1 carrot
  • 1 celery stalk
  • 1 large red onion
  • 1 teaspoon salt (optional)
  • 8 beets for soup
  • 2 small beets
  • 2 cup green cabbage, shredded
  • 2 large leeks, sliced
  • 3 medium potatoes, cut into eighths
  • 1 can (1 lb 13 oz) tomatoes
  • 1 tablespoon tomato paste
  • 3 tablespoon red wine vinegar
  • 4 tablespoon sugar
  • 1 lb kielbasa (optional)
  • 2 tablespoon flour
  • 1 tablespoon butter, melted
  • 1/2 cup sour cream (optional)

Directions:

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, 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.

Serving Size: Makes 8 Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic