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Mennonite Cabbage Borscht

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PREP TIME
20 min
COOKING TIME
120 min
TOTAL TIME
140 min
SERVINGS
8 servings
Lunch Dinner Soup Eastern European
Mennonite Cabbage Borscht
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
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/2 star anise
  • 1 pinch ground black pepper
  • 1 1/2 cups chopped tomato
  • 1/2 cup heavy cream
Instructions
1
Begin by placing beef soup bones and water in a large cooking vessel over medium-high heat, causing the mixture to reach a rolling boil. Gradually decrease the heat and continue to cook for 1.5 hours, periodically adding more water as needed to maintain a consistent 2-quart level in the pot. Remove and discard the cooked soup bones, then proceed to strain the broth into a fresh cooking vessel.
2
Next, add an assortment of vegetables and spices to the strained broth. These include sliced carrots, diced potatoes, shredded cabbage, chopped onions, a handful of fresh parsley, whole allspice berries, a bay leaf, star anise, and a generous amount of black pepper. Allow the mixture to cook for approximately 20 minutes, or until the potatoes can be easily pierced with a fork.
3
Following this, stir in canned tomatoes and return the mixture to a rolling boil. To serve, top each portion with a generous dollop of heavy cream