|Soup bone||1 Large|
|Beef shoulder||2 Pound|
|Lean pork||1 Pound|
|Salt pork||1⁄4 Pound|
|Garlic||1 Clove (5 gm)|
|Parsley bunch||1 Small|
|Raw beet||1 Medium|
|Cold water||1⁄4 Cup (4 tbs)|
|Cooked peeled beets||8 Medium|
|Shredded cabbage||1 1⁄2 Cup (24 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Pork and beans||8 Ounce|
Put soup bone, beef shoulder, pork and salt pork in very large kettle.
Add 10 cups water, bay leaf, peppercorns, garlic, parsley, carrot, celery and leek.
Bring to a boil, turn down heat, cover tightly and simmer about 2 1/2 hours or until all meat is tender.
Peel and grate raw beet finely.
Add 1/4 cup cold water and set aside.
Lift meat and bones out of stock.
Strain stock and return to kettle.
Discard bones and fat, cut up meat and return to stock.
Add cooked beets, cabbage, onions, potatoes, tomato paste, vinegar and sugar.
Simmer until all vegetables are tender, about 30 minutes. Add pork and beans.
Cut wieners into 1-inch pieces and add.
Simmer 10 minutes.
Skim excess fat from soup if necessary.
Drain water from raw beet into soup as coloring.
Discard raw beet.
Taste and add salt (amount depends on personal taste and saltiness of salt pork).