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Ingredients Jump to Instructions ↓

  1. 1 pound meaty beef soup bones (beef shanks or short ribs)

  2. 8 cups water

  3. 4 cups shredded cabbage

  4. 2 cups cubed peeled potatoes

  5. 2 cups sliced carrots

  6. 2 cups diced peeled tomatoes

  7. 1 onion, chopped

  8. 1/2 cup chopped fresh parsley

  9. 2 tablespoons dill weed

  10. 1-1/2 teaspoons salt

  11. 1/2 teaspoon pepper

  12. 1 tablespoon aniseed

  13. 3 cups shredded zucchini

  14. 2 cups chopped cooked beets

Instructions Jump to Ingredients ↑

  1. Place soup bones and water in a stockpot; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes.

  2. Skim off fat. Add the cabbage, potatoes, carrots, tomatoes, onion, parsley, dill, salt and pepper. Place aniseed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to stockpot. Simmer, uncovered, for 2-1/2 to 3 hours.

  3. Remove meat from soup bones; discard bones and add meat to soup. Stir in zucchini and beets. Simmer 15-20 minutes longer or until zucchini is tender. Remove spice bag before serving. Yield: 12-14 servings (4 quarts).

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