Cabbage Soup (Komst Borscht)
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This soup, as with most soups, tastes better the next day, giving the flavors time to blend.
INGREDIENTS
2 pounds soup bones
2 quarts cold water
2 carrots, cut into 1-1/2-inch chunks
1 medium head cabbage, chopped fine
2 medium potatoes, diced
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon star anise, optional
10 whole allspice
1 small bay leaf
1-1/2 tablespoons fresh parsley, chopped, more if using dried parsley
1-1/2 cup canned tomatoes, chopped
1/2 cup heavy cream, optional
Pepper, to tasteBring the water and soup bones to a boil, and boil for at least 1-1/2 hours. Add more water as it boils away to make 2 quarts before adding vegetables.
Add all the vegetables, except tomatoes, and add seasonings; cook until vegetables are tender. Add tomatoes and bring just to a boil. Just before serving, add cream.
NOTES: - The cream is optional, it enhances the flavor. I would suggest serving it on the side, and allowing personal tastes to come into play here.
In place of the soup bone, you can use sausage or ham to flavor the broth. More vegetables could be added.
This soup freezes well. Just pour it into a jar, filling about 3/4 full and put in freezer. Great when you need to put a quick meal on the table!