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
- 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.
- 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)
| 274 | Calories |
| 6g | Fat |
| 51g | Carbs |
| 7g | Protein |