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2 lb soup bones
2 qt cold water
2 carrots, cut and peeled
1 med. head cabbage, chopped
2 med. potatoes, cubed
1 med. onion, minced
1 small bay leaf
10 whole allspice
1/2 star anise (opt.)
1 1/2 tbsp chopped parsley
1 tsp salt
dash pepper
1-2 tomatoes
1/2 c heavy cream or evaporated milk


Boil soup bones in water in kettle for at least 90 minutes. Add more water as needed to make 2 qts water before adding vegetables. Add carrots, cabbage, potatoes, and onion; stir in seasonings. Cook until vegetables are crisp/tender. Add tomatoes; bring to just a boil. Stir in cream just before serving.