MENNONITE BORSHT

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Mennonite Borsht image

Borsht is a traditional Russian-Mennonite soup, normally served with buns (zwieback). (An adopted recipe.)

Provided by Julesong

Categories     Meat

Time 4h30m

Yield 1 large pot of soup

Number Of Ingredients 12

1 -2 lb beef soup bone, with meat on it
2 medium onions, chopped
1 bay leaf
dried dill, to taste
dried parsley, to taste
8 peppercorns
2 -3 carrots, peeled and cut up
1 small cabbage, chopped
2 -4 potatoes, peeled and cut in cubes
salt and pepper
2 -3 cups tomato juice or 1 can tomato soup
sour cream or cream (optional)

Steps:

  • Place beef bone in a large soup pot and cover with water.
  • Simmer for 1-3 hours.
  • Cut the meat off the bone and discard bone.
  • If time permits, let the broth sit in the fridge overnight so that fat hardens.
  • Remove hardened fat and discard.
  • Add onions, bay leaf, dillweed, parsley, peppercorns (place peppercorns in a spice ball, or else you'll have to fish them out at the end), carrots and cabbage.
  • Bring to a boil and simmer for 10 minutes.
  • Add potatoes, salt and pepper.
  • Simmer until all vegetables are tender.
  • If broth is not flavourful enough, add some beef bouillon.
  • Stir in tomato juice or soup.
  • Continue cooking until soup is hot.
  • Serve in soup bowls.
  • If desired, add some sour cream or cream to your bowl.

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