1c navy beans, dry
2 1/2lb lean beef (or chiken)
1/2lb slab bacon
10c cold water
1 bay leaf
8 whole peppercorns
2 cloves garlic
2tb dried parsley
1 carrot
1 red or white onion
1ts salt
8 beets
2c green cabage, shredded
2ls leeks, sliced
3md potatoes, cut into eights
1cn (1lb13oz) tomatoes
1tb tomato paste
3tb red wine vinegar
4 tb Sugar
1 lb Kielbasa (opt)
1/2 c Sour cream (opt)

Instructions

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,scrubed and cut into eights beets, and salt. Cover and simmer over low heat for about 1/2 hour. Add cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 20 minutes.

Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more.

Additional sugar or vinegar may be added for sweeter or more sour flavor. Pour hot soup with vegetables & meat.