Mennonite Borsht

"Borsht is a traditional Russian-Mennonite soup, normally served with buns (zwieback). (An adopted recipe.)"
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Ready In:
4hrs 30mins
1 large pot of soup




  • 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.

Questions & Replies

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  1. sounds good. might make it someday
  2. very good this way, but if you take out the tomato soup it is called summer borsht, or sammaborscht in german.


  1. Use a ton of dill and parsley. Also, add some chili flakes to give it a little zing!


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