Cabbage Borscht Mennonite Soup

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• 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.