Cabbage Borscht Mennonite Soup8 Reviews
- Prep: 20 min
- Cook: 2 hr
- Ready In: 2 hr 20 min
“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.” - by Alea
Original recipe yields 2 quarts
- 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.
Amount Per Serving (8 total)
- 274 cal
- 6.2 g
- 51.4 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"This is much like my mother's borscht- here's a tip: she peels the potatoes and puts them in whole (instead of cubing them). When they soften, she cradles them in a large spoon and uses a fork to brea..." See morek them into bite sized chunks and. For some reason, THIS MAKES ALL THE DIFFERENCE. I know not why. Try it, you won't be disappointed."
"I made this with chicken instead of beef. Personal preference. Didn't have allspice berries or star anise. Used home canned tomatoes, fresh dill and it was excellent. Reminds me of my childhood...." See more"
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