How to Make Cabbage Borscht Mennonite Soup - A Step-by-Step Guide

Cabbage Borscht Mennonite Soup is a traditional dish that has been passed down through generations in Mennonite communities. This hearty and comforting soup is a staple during winter months, when cabbage is abundant and the cold weather calls for something warm and nourishing.

Originating from Eastern Europe, borscht is a popular soup that has been adapted to various regional cuisines. The Mennonite version typically features cabbage as the star ingredient, along with beets, carrots, ...

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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

Information

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

  • 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

    274 cal.

    • Total Fat: 6g
    • Saturated Fat: 4g
    • Cholesterol: 20mg
    • Sodium: 407mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 11g
    • Total Sugars: 13g
    • Protein: 7g
    • Vitamin C: 100mg
    • Calcium: 144mg
    • Iron: 3mg
    • Potassium: 1383mg