Cabbage Borscht Mennonite Soup

This is my Omas cabbage borscht 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.

My mother-in-law shared this recipe with me. It jars well and makes a large batch. A family favorite. Top with sour cream or float rye bread on top before serving.

• Prep Time: 20 mins
• Cook Time: 2 hrs
• Total Time: 2 hrs 20 mins
• Servings: 8

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 teaspoon salt
• 1 bay leaf
• ½ star anise
• 1 pinch ground black pepper
• 1 ½ cups chopped tomato
• ½ cup heavy cream

Directions

1. Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat; simmer for 1 1/2 hours, adding more water, as necessary, to maintain 2-quart level. Remove and discard soup bones. Strain broth into a fresh pot; return to stovetop.
2. Add carrots, potatoes, cabbage, onions, parsley, allspice berries, salt, bay leaf, star anise, and black pepper to broth. Cook until potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes; return to a boil. Top servings with heavy cream

Nutrition Facts (per serving)