Cabbage Borscht Mennonite Soup Recipe

Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours adding more water as necessary to maintain the 2 quart level. Remove and discard the soup bones then strain the broth into a fresh pot and return to the stove.

Stir in the carrots potatoes cabbage onions parsley allspice berries bay leaf star anise salt and pepper. Cook until the potatoes are easily pierced with a fork about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.