Cabbage Borscht Mennonite Soup Recipes

CABBAGE BORSCHT MENNONITE SOUP RECIPE

Cabbage Borscht Mennonite Soup Recipe image

2 pounds beef soup bones2 quarts water, or more as needed12 carrots, chopped6 potatoes, 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,...

Provided by GloriousSoupRecipes.com

Number Of Ingredients 14

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 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

Steps:

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.

CABBAGE BORSCHT MENNONITE SOUP

Cabbage Borscht Mennonite Soup image

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.

Provided by Alea

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 14

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 ½ tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
½ star anise
1 teaspoon salt
1 pinch ground black pepper
1 ½ cups chopped tomato
½ cup heavy cream

Steps:

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.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g

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