Cabbage Borscht Mennonite Soup


  • 2 pounds beef soup bones
  • 2 quarts water, or more as needed
  • 12carrots, chopped
  • 6potatoes, cubed
  • 1 head cabbage, finely chopped
  • 3onions, minced
  • 1 ½ tablespoons chopped fresh parsley
  • 10whole allspice berries
  • 1bay leaf
  • ½star anise
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 ½ cups chopped tomato
  • ½ cup heavy cream
  • Directions

  • Step 1

    Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.


  • Step 2

    Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

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