Ingredients:
Serve with fresh home-made bread or reeschkje (rusks, twice baked crispy bread).
- 4 litres soup stock (my mom, Grandma Toews, always made this with beef soup bones, but I sometimes make it with farmer sausage or even an old stewing hen)
- 4 large carrots, diced or sliced
- 1 head of cabbage, chopped
- 1 large onion, chopped
- 4 medium potatoes, peeled and cubed (optional, especially if you want to freeze leftovers)
- 2 tsp salt
- 1/2 star aniseed
- 10 whole peppercorns
- 1 bay leaf
- one bunch, fresh parsley, chopped (or tied in a bunch)
- one bunch, fresh dill (or 2 tbsp dried dill)
- 2-4 cups of diced or puréed tomatoes
- 1 cup of heavy cream or evaporated milk
Serve with fresh home-made bread or reeschkje (rusks, twice baked crispy bread).