Cabbage Borscht Mennonite Soup

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.

Step: 1

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.

Step: 2

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.

Per Serving: 274 calories; protein 7.1g; carbohydrates 51.4g; fat 6.2g; cholesterol 20.4mg; sodium 407mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.