Cabbage Borscht Mennonite Soup
Description
Cabbage, carrots, tomatoes and potatoes are simmered in a rich and flavorful beef broth and served with a splash of cream.
Ingredients
•
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
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1 teaspoon salt
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1 bay leaf
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1/2 star anise
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1 pinch ground black pepper
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1 1/2 cups chopped tomato
•
1/2 cup heavy cream
Directions
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.
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.