Title: Heart russian beet soup
 Categories: Soups
      Yield: 8 servings
 
      1 c  Navy beans, dry
  2 1/2 lb Lean beef
    1/2 lb Slab bacon
     10 c  Cold water
      1    Bay leaf
      8    Whole peppercorns
      2    Cloves garlic
      2 tb Dried parsley
      1    Carrot
      1    Celery stalk
      1    Large red onion
      1 ts Salt (opt)
      8    Beets for soup
      2    Small beets
      2 c  Green cabbage, shredded
      2    Large leeks, sliced
      3    Medium potatoes, cut
           Into eighths
      1 cn (1 lb 13 oz) tomatoes
      1 tb Tomato paste
      3 tb Red wine vinegar
      4 tb Sugar
      1 lb Kielbasa (opt)
      2 tb Flour
      1 tb 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, 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.