4 hrs 30 mins
Borsht is a traditional Russian-Mennonite soup, normally served with buns (zwieback). (An adopted recipe.)
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- 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)
- 1Place beef bone in a large soup pot and cover with water.
- 2Simmer for 1-3 hours.
- 3Cut the meat off the bone and discard bone.
- 4If time permits, let the broth sit in the fridge overnight so that fat hardens.
- 5Remove hardened fat and discard.
- 6Add 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.
- 7Bring to a boil and simmer for 10 minutes.
- 8Add potatoes, salt and pepper.
- 9Simmer until all vegetables are tender.
- 10If broth is not flavourful enough, add some beef bouillon.
- 11Stir in tomato juice or soup.
- 12Continue cooking until soup is hot.
- 13Serve in soup bowls.
- 14If desired, add some sour cream or cream to your bowl.
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Nutritional Facts for Mennonite Borsht
Serving Size: 1 (1969 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 724.6
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 1552.2 mg
- Total Carbohydrate 168.8 g
- Dietary Fiber 34.2 g
- Sugars 61.1 g
- Protein 25.7 g
The following items or measurements are not included: