( Russian’s most Popular Soup with a Mexican Touch and without BEETS )
2 pounds beef soup bones
2 quarts water, or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, minced
1 1/2 tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
1 teaspoon salt
1 pinch ground black pepper
1 1/2 cups chopped tomato
1/2 cup heavy cream
1 Jalapeno (pickled) Pepper ( per guest )
Bring beef soup bones and water to a 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 quart level. Remove and discard the soup bones ( Save them for your Dogs, they will be very glad )
Then strain the broth into a fresh pot, and return to the stove.
Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, , salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with a full spoon of Sour Cream and a whole (pickled)
Jalapeno Pepper on top.
NOTE : Too much food ?…..invite your neighbor .
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