Volhynian Beet Soup
|Dried navy beans/Dried 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|
|Cabbage head||2 Pound, pounded (1 Small Head)|
|Sour apple||1 Small|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
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.
Mash tomatoes or make a puree by pressing through a sieve or using an electric blender.
Add beets and tomatoes to beans.
Cut cabbage into sixths; remove core.
Pare apple, if desired; core and dice.
Add cabbage and apple to beans.
Season to taste with salt and pepper.
Stir in butter, if desired.
Cook soup over medium heat 30 minutes.
To serve, spoon a small amount of sour cream into each bowl.
Ladle in hot soup and stir.