Cabbage Borscht

This is one of the best Mennonite soups. It is excellent made in winter but special in the summer using a fresh cabbage from the garden. It's a fabulous way to eat more cabbage, which is the number one anticarcinogenic food.

Beef short ribs can be hard to get --- you'll have to go to a butcher, Real Canadian Store, or Stongs. Be sure to get them with the bone.
There are many great borscht recipes. This recipe uses fresh herbs available in summer. I am not a fan of adding carrots, onions, celery, garlic. I have seen recipes that called for star anise and 10 whole allspice --- intriguing.

Cabbage (Komst) Borscht

Ingredients:
Beef short ribs, with bone and fat
For the spice ball: 10 pepper corns and 1 bay leaf
Fresh dill, chopped
Fresh Italian parsley, chopped
5 tomatoes, chopped fine
4 waxy potatoes, with peel, chopped in 3/4-inch pieces
Medium head of cabbage, sliced thinly
1 tsp. salt

Instructions:
Put the beef in a pot of cold water, add the spice ball, bring to a boil and simmer for 2 - 3 hours.
This can be done the evening before or the same day.
Take out the meat and cool. Remove fat and bone. Cut in small pieces and add back to the soup.
Add the herbs, vegetables and salt to the stock and simmer until done.
Taste and adjust the salt.
Serve with sour cream and brown bread and butter on the side.