Cabbage Borscht Mennonite Soup

Cabbage, carrots, tomatoes and potatoes are simmered in a rich and flavorful beef broth and served with a splash of cream.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 274 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Add carrots, potatoes, cabbage, onions, parsley, allspice berries, salt, bay leaf, star anise, and black pepper to broth. Cook until potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes; return to a boil. Top servings with heavy cream.