Volhynian Beet Soup
|Dried navy beans/Pea beans||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Bread kvas||2 Cup (32 tbs)|
|Meat broth/Bouillon/ meat stock||2 Cup (32 tbs)|
|Beets||6 Medium, cooked and peeled|
|Canned tomatoes||16 Ounce, undrained (1 Can)|
|Apple sour||1 Small|
|Sour cream||1 Tablespoon|
1. Bring beans and water just to boiling in a large kettle. Remove from heat. Let stand 1 hour. Then boil for 20 minutes, or until beans are tender. Add kvas and meat broth.
2. Slice beets. Mash tomatoes or make a puree by pressing through a sieve or using an electric blender. Add beets and tomatoes to beans.
3. Cut cabbage into sixths; remove core. Pare apple, if desired; core and dice. Add cabbage and apple to beans.
4. Season to taste with salt and pepper. Stir in butter, if desired. Cook soup over medium heat 30 minutes.