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Michael Dawson

Mennonite Grandmother's Recipe

2 Lb Beef Soup Bones

2 Qt Water, More As Needed

12 Lg Carrots, Chopped

6 Lg Potatoes, Cubed

1 head Cabbage, Finely Chopped

3 Lg Onions, Minced

1 ½ Tbsp Parsley, Chopped

12 whole Pepper Corns

10 whole Allspice Berries

1 whole Bay Leaf

½ whole Star Anise

1 tsp Salt

1 ½ Cups Chopped Tomato

2 Tbsp Vinegar

½ Cup Sour Cream

Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 ½ 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, peppercorns, allspice berries, bay leaf, star anise, and salt. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and vinegar and return soup to a boil. Serve individual bowls of soup topped with sour cream.

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