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Cabbage Borscht Mennonite Soup

Cabbage Borscht Mennonite Soup

  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Alea

Alea

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  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.
  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.
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Reviews

Jeanne
16

Jeanne

12/22/2010

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 break 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.

lwehrli
10

lwehrli

7/7/2010

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.

camohn
9

camohn

1/22/2011

I made this twice. I gave it 4 stars as I made is "as listed" first. Family and I liked it/didn't love it...but it did have merit as it is quite different. So I decided to try again and tweak a few things. For one the soup pictured looks quite pink from the tomato. Mine (first try) did not, so I doubled the tomato. Then I lost some of the flavor so I also doubled the allspice, bay and cream. I increased the pepper from a pinch to 1 tsp. Family really liked this version a lot/thinks its a keeper.

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