1. 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.

2. 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.

3. Remove meat from soup; set aside. Add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, red wine,
sugar, beef and bacon. Bring to a boil and simmer 45 minutes.