Mennonite Borsht
Borsht is a traditional russian-mennonite soup, normally served with buns (zwieback). (an adopted recipe.)
Steps
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 , 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.
Ingredients
soup bone, onions, bay leaf, dried dill, dried parsley, peppercorns, carrots, cabbage, potatoes, salt and pepper, tomato juice, sour cream