Cabbage Borscht Mennonite Soup

Rating: 4.4 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

By Alea
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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 Facts

Per Serving:
273.8 calories; 7.1 g protein; 51.4 g carbohydrates; 20.4 mg cholesterol; 407 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Jeanne
Rating: 5 stars
12/22/2010
This is much like my mother's borscht- here's a tip: she peels the potatoes and puts them in whole (instead of cubing them). When they soften she cradles them in a large spoon and uses a fork to break them into bite sized chunks and. For some reason THIS MAKES ALL THE DIFFERENCE. I know not why. Try it you won't be disappointed. Read More
Helpful
(26)

Most helpful critical review

g350h350
Rating: 3 stars
11/16/2011
Used up two soup bones made it on a chilly November day. 4 of us enjoyed it I'd say the consensus level was 'pretty good'. A couple of things: - it says it serves 8; I stayed pretty close to the listed ingredients and I'd say that it would easily serve 14. - my soup bones were surprisingly meaty so probably a little more than a cup of chopped meat went in as well. - no one found it 'overly savoury'. I'd probably increase the flavorful stuff if I make it again. - couldnt' find star anise so substituted 1/2 t. anise seed. - couldn't find whole allspice berries so just threw in "some" ground allspice about 2 t. I think. - memo to self... consider adding mortar and pestle to letter to Santa Read More
Helpful
(7)
20 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Jeanne
Rating: 5 stars
12/22/2010
This is much like my mother's borscht- here's a tip: she peels the potatoes and puts them in whole (instead of cubing them). When they soften she cradles them in a large spoon and uses a fork to break them into bite sized chunks and. For some reason THIS MAKES ALL THE DIFFERENCE. I know not why. Try it you won't be disappointed. Read More
Helpful
(26)
Ronna
Rating: 4 stars
03/19/2012
Almost exactly like the borscht recipe handed down from my russian grandmother. The only reason I gave it 4 stars is because star anise is such a strong flavour and, to me, overpowers the soup. Instead, we use lots dill seed (wrapped in layered cheesecloth and simmered with the bones to infuse a lovely dill flavour into the broth). Dill and cabbage go so well together in this soup! Read More
Helpful
(14)
lwehrli
Rating: 5 stars
07/07/2010
I made this with chicken instead of beef. Personal preference. Didn't have allspice berries or star anise. Used home canned tomatoes fresh dill and it was excellent. Reminds me of my childhood. Read More
Helpful
(13)
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camohn
Rating: 4 stars
01/22/2011
I made this twice. I gave it 4 stars as I made is "as listed" first. Family and I liked it/didn't love it...but it did have merit as it is quite different. So I decided to try again and tweak a few things. For one the soup pictured looks quite pink from the tomato. Mine (first try) did not so I doubled the tomato. Then I lost some of the flavor so I also doubled the allspice bay and cream. I increased the pepper from a pinch to 1 tsp. Family really liked this version a lot/thinks its a keeper. Read More
Helpful
(11)
Desiree Wolf
Rating: 5 stars
03/29/2010
this is a fabulous homemade soup just like my mother in laws thanks for the recipe Read More
Helpful
(9)
g350h350
Rating: 3 stars
11/16/2011
Used up two soup bones made it on a chilly November day. 4 of us enjoyed it I'd say the consensus level was 'pretty good'. A couple of things: - it says it serves 8; I stayed pretty close to the listed ingredients and I'd say that it would easily serve 14. - my soup bones were surprisingly meaty so probably a little more than a cup of chopped meat went in as well. - no one found it 'overly savoury'. I'd probably increase the flavorful stuff if I make it again. - couldnt' find star anise so substituted 1/2 t. anise seed. - couldn't find whole allspice berries so just threw in "some" ground allspice about 2 t. I think. - memo to self... consider adding mortar and pestle to letter to Santa Read More
Helpful
(7)
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tao1351
Rating: 5 stars
12/22/2010
Good old-fashioned soup. Makes a lot! Read More
Helpful
(5)
Angelica Speed
Rating: 5 stars
12/26/2011
I'm giving this 5 stars but I used this as a basis to make my own Cabbage Borscht. Made 1/2 of the recipe and was using up some things I had in the cupboard like stew meat (I rolled in flour) beef broth and cream of onion soup and omitted the tomatoes used about 1/4-1/3 cup of ketchup for tomato flavor. DH does not like soups or stews or anything tomato based. The broth turned out to be like a gravy. DH said he would eat it again. Read More
Helpful
(3)
JIM
Rating: 3 stars
04/29/2015
When I make soup with bones I boil the bones for at least a day and overnight to get all the nutrients out of the bones - good for the stomach. It was a good healthy soup but it seemed very bland to me. It makes a lot of soup. Read More
Helpful
(1)
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