Cabbage Borscht Mennonite Soup Recipe
Cabbage, carrots, tomatoes and potatoes are simmered in a rich and flavorful beef broth and served with a splash of cream.
I pressure cooked the beef bones with the bay leaves, whole black pepper and anise seeds. The marrow of the bones really added to the flavour. Doubled the tomatoes. Added dill. Chopped the potatoes into different sizes so while they all cooked some were mushy which made the borscht a bit thicker. How my Omi used to make it. Topped with sour cream and a bit of extra dill. A good homemade loaf of bread made it all come together. My Omi NEVER used beets - she used to say "only the peasants use beets". LOL!
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!
this is a fabulous homemade soup just like my mother in laws thanks for the recipe
This potato, dill, and buttermilk soup is from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Red cabbage and beets are slowly stewed with sauteed onions, caraway seeds, potatoes, carrots, celery, and dill weed. Cider vinegar, honey, and tomato puree provide additional depth of flavor to this recipe originally handed down from an elderly Turkish woman.
A delicious and comforting beet and cabbage soup with chunks of beef simmers all day in your slow cooker.
My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be made vegetarian by omitting the sausage--and vegan by omitting the sour cream as well.
Shredded beets and carrots add a mild sweetness to this hearty soup, while flavorful chicken thighs make the broth extra rich.