Cabbage Zucchini Borscht Recipe

1
Publisher Photo

Cabbage Zucchini Borscht Recipe

Read Reviews
1
Publisher Photo
I know my family will get a hearty, healthy meal when I serve this soup. There are so many good vegetables to stir in!
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 3-1/2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 3-1/2 hours

Ingredients

  • 1 pound meaty beef soup bones (beef shanks or short ribs)
  • 8 cups water
  • 4 cups shredded cabbage
  • 2 cups cubed peeled potatoes
  • 2 cups sliced carrots
  • 2 cups diced peeled tomatoes
  • 1 onion, chopped
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons dill weed
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon aniseed
  • 3 cups shredded zucchini
  • 2 cups chopped cooked beets

Directions

Place soup bones and water in a stockpot; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes.
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.
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).
Originally published as Cabbage Zucchini Borscht in Bountiful Harvest Cookbook 1994, p57

  • 1 pound meaty beef soup bones (beef shanks or short ribs)
  • 8 cups water
  • 4 cups shredded cabbage
  • 2 cups cubed peeled potatoes
  • 2 cups sliced carrots
  • 2 cups diced peeled tomatoes
  • 1 onion, chopped
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons dill weed
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon aniseed
  • 3 cups shredded zucchini
  • 2 cups chopped cooked beets
  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).
Originally published as Cabbage Zucchini Borscht in Bountiful Harvest Cookbook 1994, p57

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MY REVIEW
iluvlucylarue User ID: 6751795 44274
Reviewed Jun. 26, 2012

"Doesn't 2-1/2 to 3 hours seem like way too much time to cook the vegetables?"

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