- 2 pounds beef soup bones
- 2 quarts water, or more as needed
- 12 carrots, chopped
- 6 potatoes, cubed
- 1 head cabbage, finely chopped
- 3 onions, minced
- 1 1/2 tablespoons chopped fresh parsley
- 10 whole allspice berries
- 1 bay leaf
- 1/2 star anise
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 1/2 cups chopped tomato
- 1/2 cup heavy cream
- 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.
- 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.
03/31/2018
recipepes.com
Cabbage Borscht Mennonite Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
