Ingredients

• 2 pounds beef soup bones
• 2 quartss water , or more as needed
• 12 carrots , chopped
• 6 potatoes , cubed
• 1 head cabbage , finely chopped
• 3 onions , minced
• 1.5 tablespoons chopped fresh parsley
• 10 whole allspice berries
• 1 teaspoon salt
• 1 bay leaf
• 0.5 stars anise
• 1 pinch ground black pepper
• 1.5 cups chopped tomato
• 0.5 cups heavy cream

Instructions

1. 1 Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat; simmer for 1 1/2 hours, adding more water, as necessary, to maintain 2-quart level. Remove and discard soup bones. Strain broth into a fresh pot; return to stovetop.
2. 2 Add carrots, potatoes, cabbage, onions, parsley, allspice berries, salt, bay leaf, star anise, and black pepper to broth. Cook until potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes; return to a boil. Top servings with heavy cream.

Nutrition per serving