The secret to this vegetable soup is the homemade beef stock, made from marrow bones. Carrots, potatoes, cabbage, onions and tomatoes are simmered together, then topped with cream before serving.
This is much like my mother's borscht- here's a tip: she peels the potatoes and puts them in whole (instead of cubing them). When they soften, she cradles them in a large spoon and uses a fork to break them into bite sized chunks and. For some reason, THIS MAKES ALL THE DIFFERENCE. I know not why. Try it, you won't be disappointed. - 19 Dec 2010 (Review from Allrecipes US | Canada)
I made this with chicken instead of beef. Personal preference. Didn't have allspice berries or star anise. Used home canned tomatoes, fresh dill and it was excellent. Reminds me of my childhood. - 07 Jul 2010 (Review from Allrecipes US | Canada)
Almost exactly like the borscht recipe handed down from my russian grandmother. The only reason I gave it 4 stars is because star anise is such a strong flavour and, to me, overpowers the soup. Instead, we use lots dill seed (wrapped in layered cheesecloth and simmered with the bones to infuse a lovely dill flavour into the broth). Dill and cabbage go so well together in this soup! - 19 Mar 2012 (Review from Allrecipes US | Canada)