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1
Cover beans with water and allow to soak overnight; cook until tender; drain; set aside.
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2
Place beef, bacon and water in large soup pot; bring to a boil.
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3
Skim fat from surface.
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4
Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt.
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5
Cover and simmer over low heat for about 1 1/2 hours.
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6
Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool.
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7
Peel and cut each beet into eighths.
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8
Scrub small beets; grate; cover with water to soak.
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9
Remove meat from soup; set aside.
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10
Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon.
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11
Bring to a boil and simmer 45 minutes.
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12
Cut kielbasa into chunks and add with navy beans to soup.
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13
Simmer 20 minutes more.
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14
Mix flour and butter together to form paste.
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15
Stir into soup to thicken slightly.
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16
Strain raw beets, saving liquid and discarding beets.
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17
Add beet liquid to soup.
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18
Additional sugar or vinegar may be added for sweeter or more sour flavor.
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19
Slice meat and arrange in individual soup bowls.
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20
Pour hot soup with vegetables over meat.
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21
Garnish each serving with a dollop of sour cream, if desired.
