Summa Broscht Recipes
SUMMA BORSCHT
This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Provided by Robin C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.
Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g
SOMMA (SUMMER) OR KRUT (WEED) BORSCHT
This borscht was discribed as "a soup by many names" in the Mennonite Foods and Folkways from South Russia" by Norma Jost Voth. Reading the recipes in this book, one old recipes reads "a grocery sackful of greens", so the amount of greens in this soup may vary. I grew up in a mennonite home but I can't remember ever having this soup. It was later on in life after moving to Winnipeg I got to taste this soup and thought it rather interesting. I mentioned it to Dad one day and he explained -"Weed Soup?!" I guess that is why we never had it at home. Sorrel is used in this soup. It is classified as a wild herb, a perennial herb of the buckwheat family. It gives a sour taste, so added to a soup gives it a distinct, tangy flavor. This soup is good served hot, with a heaping tablespoon of sour cream and a freshly baked slice of brown bread.
Provided by Shar-on
Categories German
Time 2h30m
Yield 1 pot of soup
Number Of Ingredients 11
Steps:
- To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock.
- Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces.
- Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock.
- Cook this until potatoes are done.
- Add the farmer sausage pieces back into the soup.
- Add salt to taste.
- Serve hot with heaping tablespoon of sour cream in each serving.
- Good served with fresh homemade brown bread.
- The farmer sausage can be substituted with a smoked ham hock.
Nutrition Facts : Calories 510.6, Fat 0.7, SaturatedFat 0.2, Sodium 97.2, Carbohydrate 115.8, Fiber 15.5, Sugar 6.2, Protein 14
SUMMA BROSCHT
This is a soup that my grandmother, mother and I have all made through the generations - the words mean quite simply summer soup. What I remember most about the soup is that it tasted as good cold as it did hot - a meal in a bowl.
Provided by Ravenseyes
Categories One Dish Meal
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot add onions, potatoes and farmers sausage, cover with water approximately 12 cups. Allow to come to a boil. Cook over medium heat till sausage begins to split.
- Add beet tops, sorrel, dill, salt and pepper. Add buttermilk - this will become a little clumpy looking as the beet tops add a level of sourness to the soup that combined with the natural sourness of the buttermilk - will create some cruds. Remove the sausage and cut into bite size pieces return to the soup - and serve with cream on the side for those who might like it a little creamier.
Nutrition Facts : Calories 122.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.5, Sodium 284.6, Carbohydrate 25.2, Fiber 3.1, Sugar 4.7, Protein 4.7
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