Russian Beet Soup

6 cups      Water
4 oz          Dried navy beans (about ½ cup)
1 lb           Boneless chuck, tip or round, cut into ½” cubes
1               Smoked pork hock
1 can        (10 ½ oz) condensed beef broth
2 1/2 tsp   Salt
1/4 tsp      Pepper
6               Cooked med beets
2               Med onions, sliced
2               Cloves garlic, chopped
2               Med potatoes, ½ “ cubed
3 cups      Shredded cabbage
2 tsp         Dill seed or 1 sprig dill
1 tbsp       Pickling spice
1/4 cup     Red wine vinegar
1 cup        Sour cream

Heat water and beans to boiling in Dutch Oven; boil 2 min.  Remove from heat; cover and let stand 1 hr.

Add beef, pork, broth, salt, and pepper to beans.  Heat to boiling; reduce heat.  Cover and simmer until beef is tender.  1 – 1 ½ hrs.

Shred beets or cut into ¼” strips.

Remove pork from the dutch oven; cool slightly.  Remove pork fat and bone.  Cut remaining meat into bite size pieces.  Add pork, beets, onion, garlic, potatoes and cabbage to beef mixture.

Tie pickling spice and dill in a cheese cloth bag or place in a tea ball; add to beef mixture. Cover and simmer 2 hrs.  Stir in vinegar; simmer 10 more mins.  Remove spice bag.  Serve with sour cream; sprinkle with snipped dill if desired.

Submitted By: Cathie Allen