Recipe for cooking russian beet soup

Recipes from Russia and the Ukraine :: Russian and Ukrainian Appetizers and Snacks

6 c. water
1/2 c. dried navy beans
1 lb. beef boneless chuck, tip or
    round, cut into 1/2-in. cubes
1 smoked pork hock
1 (10 1/2 ounce) can condensed beef broth
2 1/2 tsp. salt
1/4 tsp. pepper
6 med. beets, cooked
2 med. onions, sliced
2 cloves garlic, chopped
2 med. potatoes, cut into 1/2-in. cubes
3 c. shredded cabbage
2 tsp. dill seed or 1 sprig dill weed
1 Tbsp. pickling spice
1/4 c. red wine vinegar
1 c. dairy sour cream

Heat water and beans to boiling in Dutch oven; boil 2 mins. Remove from heat; cover and let stand 1 hour. Add beef, pork, beef broth, salt and pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beef is tender 1 to 1 1/2 hours. Shred beets or cut into 1/4-in. strips.

Remove pork from Dutch oven; cool slightly. Remove pork from bone and trim fat; cut into bite-size pieces. Add pork, beets, onions, garlic, potatoes and cabbage to beef mixture. Tie dill seed and pickling spice in cheesecloth bag or place in tea ball; add to beef mixture. Cover and simmer 2 hours.

Stir in vinegar; simmer 10 mins.

Remove spice bag.

Serve with sour cream; sprinkle and distribute with minced dill weed, if desired.

Yields 6 servings.