Hearty Russian Beet Soup

Directions

1. Cover beans with water and allow to soak overnight; cook till tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add in bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hrs.
2. Scrub beets for soup and cook in boiling water till tender, about 45 min; drain and throw away water; cold. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak.
3. Remove meat from soup; set aside. Strain soup into another pot and add in cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 min.
4. Cut kielbasa into chunks and add in with navy beans to soup. Simmer 20 min more.
5. Mix flour and butter together to create paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add in beet liquid to soup.
6. Additional sugar or possibly vinegar may be added for sweeter or possibly more sour flavor.
7. Slice meat and arrange in individual soup bowls. Pour warm soup with vegetables over meat. Garnish each serving with a dollop of lowfat sour cream, if you like.