This cabbage borscht recipe has been bumped up in flavour from the traditional Mennonite komst borscht recipe. It’s a super hearty soup that’s perfect for a chilly day when you need something to warm the soul. This is our family’s favourite borscht recipe.
The best part is that it’s cheap and healthy! It also happens to be keto friendly and low carb. It packs a ton of flavour and is loaded all kinds of veggies you can grow right in your own backyard.
This cabbage borscht soup recipe uses a ham bone stock rather than the traditional chicken stock typically used in komst borscht. It provides a beautiful smokey flavour to the broth. I have also added a clove of garlic which is also not normally found in Mennonite cabbage borscht recipes.
There is nothing better than a big ‘ole bowl of hearty soup to warm you up on a chilly day. I like to serve it with a thick slice of whole grain bread or some of mom’s homemade meat buns on the side.
This cabbage borscht recipe is great with a link of farmer sausage thrown in for a meatier meal. Many borscht recipes call for cream to be added just before serving, but since we are a dairy free family we do without and it’s just as tasty! If you would like to add the cream to this cabbage borscht recipe add about 1/2 a cup of heavy cream just before serving.
- 2 quarts (liters) Ham bone stock
- 2 large carrots
- 1 small head green cabbage
- 2 large potatoes cubed
- 1 large onion quartered and sliced thin
- 1 tsp. salt
- 1 clove garlic minced
- 1 bay leaf
- 1 Tbsp parsley
- 1/4 cup (about a handful) fresh dill greens (or 2 Tbsp dried)
- 2 Tbsp peppercorns in a spice ball
- 2 cups diced tomatoes (1 pint jar or 1 500 ml can)
- 1 coil cooked farmer sausage cut into bite sized pieces (optional)
Prepare the vegetables
Peel and slice the carrots. Peel and cube the potatoes. Remove the skin from the onion and cut it into quarters then slice thin. If you are using fresh tomatoes dice the tomatoes into bite sized chunks.
Cooking the soup
Bring the ham bone stock, carrots, cabbage, onion, salt, garlic, bay leaf, and peppercorns to a boil.
Reduce heat and add the potatoes. Let it simmer for 20 minutes.
Add the tomatoes, parsley, dill greens and farmer sausage (optional) and give it a good stir.
Remove the spice ball with the peppercorns.
Serve with some fresh baked whole grain buns. Mmmm... yummy!
Most borscht recipes call for cream to be added just before serving, but since we are a dairy free family we do without and it's just as delicious.
If you would like to add the cream add about a 1/2 a cup of heavy cream just before serving.