Cabbage Borscht Mennonite Soup Recipe

• 2 pounds Beef Soup Bones
• 2 quarts Water
• 12 Carrots (chopped)
• 6 Potatoes (cubed)
• 1 head Cabbage (finely chopped)
• 3 Onions (minced)
• 1-1/2 tbsp fresh Parsley (chopped)
• 10 Whole Allspice Berries
• 1 Bay Leaf
• 1/2 Star Anise
• 1 tsp Salt
• 1 pinch Black Pepper (ground)
• 1-1/2 cups Tomato (chopped)
• 1/2 cup heavy Cream

• Boil beef soup bones and water in a large pot, over medium-high heat.
• Reduce heat and allow simmering for 1½ hours. Add more water if required, so that the 2-quart level is maintained.
• Remove the soup bones and discard them. Now, strain the broth into a fresh pot and place on heat again.
• Stir in potatoes, carrots, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper.
• Cook for 20 minutes, or till the potatoes are fork-tender.
• Stir in tomatoes and bring the soup to boil.
• Top with heavy cream and serve.