Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 8