Name: Cabbage Borscht Mennonite Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 1
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; 1.5 tablespoons chopped fresh parsley; 10 whole allspice berries; 1 bay leaf; 0.5 star anise; 1 teaspoon salt; 1 pinch ground black pepper; 1.5 cups chopped tomato; 0.5 cup heavy cream

Cabbage Borscht Mennonite Soup

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Prep Time:
20 minutes

Cook Time:
120 minutes

Total Time:
140 minutes

Hearty vegetable stew in savory beef broth, finished with a touch 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
1.5 tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
0.5 star anise
1 teaspoon salt
1 pinch ground black pepper
1.5 cups chopped tomato
0.5 cup heavy cream

Instructions:

In a large pot, simmer beef soup bones in water over medium-high heat until tender, about 1 1/2 hours, adding more water if needed to keep it at the 2-quart level. Discard bones, strain broth into a new pot, and heat on the stove.
Combine carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper in the pot. Cook for approximately 20 minutes until potatoes are tender. Add tomatoes, bring soup back to a boil, and serve in individual bowls garnished with a dollop of heavy cream.

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