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
- beef soup bones: 2 pound
- quarts water: 2 piece (or more if needed)
- carrots: 12 piece (chopped)
- potatoes: 6 piece (cubed)
- head cabbage: 1 piece (chopped)
- onions: 3 piece (minced)
- ½ tablespoons chopped fresh parsley: 1 piece
- whole allspice berries: 10 piece
- bay leaf: 1 piece
- star anise: 0.5 piece
- salt: 1 tsp
- pinch ground black pepper: 1 piece
- ½ cups chopped tomato: 1 piece
- heavy cream: 0.5 cup
Metric Conversion
Stages of cooking
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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.
