Thursday, March 24, 2011

Kommst (Cabbage) Borscht

This is one of my all-time favourite Mennonite dishes, adapted from my Great Grandmother's recipe. When you make the broth with soup bones, it makes for a very healthy dish!

Kommst (Cabbage) Borscht

2 pounds beef with soup bone (or use leftover chopped roast beef)

Splash of balsamic vinegar

12 cups cold water (or beef stock if not using soup bone)

4 cups chopped cabbage

1 carrot, sliced

1-2 celery stalks, sliced

1 large onion, chopped

small bunch of parsley

small bunch of dill

2 Bay leaves

salt and pepper to taste

1 large can of diced tomatoes (28 oz)

2-3 cups cubed potatoes

Directions: Place beef soup bone and water in large pot. Add a splash of balsamic vinegar. Bring to a boil and simmer for several hours; skim off foam occasionally. Remove soup bones, reserve broth, and cut off the meat into small pieces. Add beef, chopped cabbage, carrots, celery, onion, herbs, and spices. Bring to boil, add tomatoes, and then simmer for an hour or until veggies are cooked. Serve with a dollop of sour cream.

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