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Cabbage Borscht Mennonite Soup

4

140 min

Cabbage Borscht Mennonite Soup

Cabbage Borscht Mennonite Soup Photo 1

Time

140 min

Serving

8 persons

Calories

274

Rating

4.00★ (22)

Cuisine

Author: Victoria Buriak
This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.

Ingredients

  • beef soup bones: 2 pound
  • quarts water: 2 piece (or more if needed)
  • carrots: 12 piece (chopped)
  • potatoes: 6 piece (cubed)
  • head cabbage: 1 piece (chopped)
  • onions: 3 piece (minced)
  • ½ tablespoons chopped fresh parsley: 1 piece
  • whole allspice berries: 10 piece
  • bay leaf: 1 piece
  • star anise: 0.5 piece
  • salt: 1 tsp
  • pinch ground black pepper: 1 piece
  • ½ cups chopped tomato: 1 piece
  • heavy cream: 0.5 cup

Metric Conversion

Stages of cooking

Cabbage Borscht Mennonite Soup Photo 21
Cabbage Borscht Mennonite Soup Photo 32
  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.
    Cabbage Borscht Mennonite Soup Photo 2
  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.
    Cabbage Borscht Mennonite Soup Photo 3

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