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Hearty Russian Beet Soup
Yield: 8

1 c Navy beans, dry 2 Small beets
2 1/2 lb Lean beef 2 c Green cabbage, shredded
1/2 lb Slab bacon 2 Large leeks, sliced
10 c Cold water 3 Medium potatoes, cut
1 Bay leaf Into eighths
8 Whole peppercorns 1 cn (1 lb 13 oz) tomatoes
2 Cloves garlic 1 tb Tomato paste
2 tb Dried parsley 3 tb Red wine vinegar
1 Carrot 4 tb Sugar
1 Celery stalk 1 lb Kielbasa (opt)
1 Large red onion 2 tb Flour
1 ts Salt (opt) 1 tb Butter, melted
8 Beets for soup 1/2 c Sour cream (opt)

Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside. Place beef, bacon and water in large soup pot; bring to
a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley,
carrot, celery, onion and salt. Cover and simmer over low heat for about 1
1/2 hours.

Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut each beet into
eighths. Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into another pot and add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
sugar, beef and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to soup. Simmer 20
minutes more.

Mix flour and butter together to form paste. Stir into soup to thicken
slightly. Strain raw beets, saving liquid and discarding beets. Add beet
liquid to soup.

Additional sugar or vinegar may be added for sweeter or more sour flavor.
Slice meat and arrange in individual soup bowls. Pour hot soup with
vegetables over meat. Garnish each serving with a dollop of sour cream, if


Yield: 6

2 1/2 lb Blade chuck roast OR 1/4 c Onion, diced
Meaty soup bones 1/4 c Parsley, chopped
2 1/2 qt Water 1 Clove garlic, minced
2 ts Salt 1/2 c (2 oz) elbow macaroni
1 sm Onion 1 cn (6 oz) tomato paste
1/2 c Celery leaves 1 c COCA-COLA
1 Bay leaf 1 tb Olive oil
2 Slices, bacon, diced 1 tb Worcestershire sauce
1 1/2 c Kidney beans 1 tb Italian seasoning
1/2 c Green beans, fresh/chopped 1 ts Salt
1/2 c Celery, diced 1/4 ts Black pepper
1/2 c Green peas Parmesan cheese,
1/2 c Zucchini, thinly sliced Grated (optional)
1/2 c Carrots, thinly sliced

In a large pan, place the meat, water, salt, small onion, celery leaves,
and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes
to the broth to harden the fat and remove the fat. Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the rest of the ingredients.

Pan-fry the bacon until crisp. Add the bacon and the drippings and all the
remaining ingredients, except Parmesan cheese, to the broth. Cover and
simmer about 30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981


Yield: 4

1/4 c Butter or margarine 1/2 ts Vinegar
4 c Onions, thinly sliced 1/8 ts Pepper
2 cn (10.5 oz ea) beef broth French bread, cut into
(bouillon) Thick slices
3/4 c COCA-COLA Parmesan cheese, grated
1 ts Salt

In a heavy saucepan, melt the butter/margarine. Add onions and cook until
they are golden, do not brown. Add the undiluted beef broth, 1 soup can of
water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25

In a broiler, toast one side of the French bread slices. Turn and
generously sprinkle with the Parmesan cheese. Toast until browned. Into
deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
servings or about 6 cups.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981


Hearty Soup Mix
Yield: 1

1 pk (14 oz)Dry Green Split Peas 1 pk (12 oz) Pearl Barley
1 pk (14 oz) Alpahbet Macaroni 1 pk (12 oz) Lentils
1 1/2 c Brown Rice 4 c Dry Minced Onion

Combine all ingredients in a large airtight container. Stir to evenly
distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry
place and use within 6 months. Shake well before using.

Makes about 12 1/2 cups of mix.
Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large
kettle or Dutch oven. Add 1 1/2 T salt. Bring to a boil. Cover and
simmer 1 to 1 1/2 hours. Add 2 carrots, sliced, 1 or 2 stalks celery,
chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
(24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
ground beef or leftover cooked beef. Simmer 20 more minutes, until
vegetables are cooked.

Makes 6 to 8 servings.


Black bean soup with rum
Yield: 4

2 c Onion, chopped -r
1 c Celery, chopper 6 c Beef broth
6 Parsley 1/3 c Dark rum
2 Fresh thyme Lemon juice to taste
1 Bay leaf Garnishes:
3 tb Unsalted butter Eggs, hard-cooked, chopped
1 lg Ham hock Fresh parsley, chopped
2 c Dried black beans, picked ov Lemon slices

The night before, soak beans in cold water to cover by 2 inches. Change
water at least once. Drain and rinse. In a heavy kettle, cook onion,
celery, parlsey, thyme, and bay leaf in the butter over mod-low heat,
stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt
and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer,
uncovered, adding more water if necessary to keep beans covered, for 3
hours. Discard ham hock and bay leaf. Put the mixture through a medium
disk of a food mill into a large bowl and then return it to the kettle.
Stir in rum, lemon juice, and salt and pepper to taste. Adjust the
consistency with hot water and garnish for serving with the eggs, parsley,
and lemon slices. Makes about 7 cups. a 1971


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