Prep 30 mins
Cook 4 hrs
Borsht is a traditional Russian-Mennonite soup, normally served with buns (zwieback). (An adopted recipe.)
- 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)
- 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.
very good this way, but if you take out the tomato soup it is called summer borsht, or sammaborscht in german.