Cabbage Zucchini Borscht

Name: Cabbage Zucchini Borscht
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

14 ingredients

3 steps

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

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.