CABBAGE ZUCCHINI BORSCHT

Cabbage Zucchini Borscht image

Provided by Taste of Home

Categories Lunch

Time 3h40m

Yield 12-14 servings (4 quarts).

Number Of Ingredients 14

1 pound meaty beef soup bones (beef shanks or short ribs)
8 cups water
4 cups shredded cabbage
2 cups cubed peeled potatoes
2 cups sliced carrots
2 cups diced peeled tomatoes
1 onion, chopped
1/2 cup chopped fresh parsley
2 tablespoons dill weed
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon aniseed
3 cups shredded zucchini
2 cups chopped cooked beets

Steps:

Place soup bones and water in a stockpot; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes., Skim off fat. Add the cabbage, potatoes, carrots, tomatoes, onion, parsley, dill, salt and pepper. Place aniseed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to stockpot. Simmer, uncovered, for 2-1/2 to 3 hours., Remove meat from soup bones; discard bones and add meat to soup. Stir in zucchini and beets. Simmer 15-20 minutes longer or until zucchini is tender. Remove spice bag before serving.

Nutrition Facts :