Best vegetable soup

    4 hours 40 min

    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.

    18 people made this

    Serves: 8 

    • 900g beef marrow bones
    • 2 litres water or more as needed
    • 12 carrots, chopped
    • 6 potatoes, cubed
    • 1 head cabbage, finely chopped
    • 3 onions, finely chopped
    • 1 1/2 tablespoons chopped fresh parsley
    • 10 whole allspice berries
    • 1 bay leaf
    • 1/2 star anise
    • 1 teaspoon salt
    • 1 pinch ground black pepper
    • 275g tomatoes, chopped
    • 125ml double cream

    Prep:20min  ›  Cook:2hr  ›  Extra time:2hr20min  ›  Ready in:4hr40min 

    1. Bring beef marrow bones and water to the boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 litres level. Remove and discard the bones, then strain the stock into a fresh pot and return to the hob.
    2. Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to the boil. Serve individual bowls of soup topped with double cream.

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    Reviews in English (14)


    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)