It is a delicious Russian soup that is easy to make. At the time when many German Mennonites traveled to Russia during the reign of Catherine the Great, they learned to prepare this authentic Russian beet borscht from their Russian neighbors. However, they used cabbage instead of beet, making a unique soup with a German style. Here is the simple recipe.
Ingredients
Beef soup bones – 2 pounds
Water 2 quarts or as required
12 chopped carrots
6 cubed potatoes
1 finely chopped head cabbage
3 minced onions
Chopped fresh parsley – 1 1/2 tablespoons
Ten allspice berries (whole)
One bay leaf
Half star anise
One teaspoon salt
Ground black pepper – 1 pinch
Chopped tomato – 1 1/2 cups
Heavy cream – 1/2 cup
Directions
Over medium-high heat, boil the beef soup bones in a large bowl with water. Decrease heat and simmer it for 1 and 1/2 hours. To maintain the 2-quart level, add water as required. Remove it from heat, and dispose of the soup bones, then take a fresh pot and strain the broth into it and return to the stove.
Stir all the remaining ingredients – cabbage, carrots, potatoes, parsley, onions, star anise, allspice berries, bay leaf, pepper and salt. Cook the vegetables for about 20 minutes until the potatoes become soft and tender. Put in some tomatoes and boil the soup again. Serve the hot soup in separate bowls of soup and use heavy cream as a topping.
You can serve this hot and delicious soup with freshly baked home bread. It is a complete meal that it contains all four groups of food. You can lend it a spicy and tangy flavor with pickling spice. This will be perfect as a family dinner at a cold winter night.
Ingredients
Beef soup bones – 2 pounds
Water 2 quarts or as required
12 chopped carrots
6 cubed potatoes
1 finely chopped head cabbage
3 minced onions
Chopped fresh parsley – 1 1/2 tablespoons
Ten allspice berries (whole)
One bay leaf
Half star anise
One teaspoon salt
Ground black pepper – 1 pinch
Chopped tomato – 1 1/2 cups
Heavy cream – 1/2 cup
Directions
Over medium-high heat, boil the beef soup bones in a large bowl with water. Decrease heat and simmer it for 1 and 1/2 hours. To maintain the 2-quart level, add water as required. Remove it from heat, and dispose of the soup bones, then take a fresh pot and strain the broth into it and return to the stove.
Stir all the remaining ingredients – cabbage, carrots, potatoes, parsley, onions, star anise, allspice berries, bay leaf, pepper and salt. Cook the vegetables for about 20 minutes until the potatoes become soft and tender. Put in some tomatoes and boil the soup again. Serve the hot soup in separate bowls of soup and use heavy cream as a topping.
You can serve this hot and delicious soup with freshly baked home bread. It is a complete meal that it contains all four groups of food. You can lend it a spicy and tangy flavor with pickling spice. This will be perfect as a family dinner at a cold winter night.
0 comments:
Post a Comment