Somma Summer Or Krut Weed Borscht Recipes

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SUMMA BORSCHT



Summa Borscht image

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

5 cups diced red potatoes
7 cups water
4 teaspoons salt
1 ¼ cups green onions, chopped
⅓ cup chopped fresh dill
2 cups buttermilk
1 cup half-and-half

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



Somma (summer) or Krut (weed) Borscht image

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

10 cups water
3 pieces of farmer sausage, 6 inch pieces (or more)
1/2 cup chopped green onion top
2 cups chopped fresh sorrel
1/3 cup fresh dill sprig
3 -4 medium potatoes, diced
3 sprigs parsley
1 bay leaf
8 peppercorns
salt
sour cream

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

GRAMMA'S SUMMA BORSCHT



Gramma's Summa Borscht image

My Gram is my biggest inspiration in both cooking and in life. My Gram knows how to cook, especially Mennonite food right from the heart of Saskatchewan! This soup is time-consuming, but oh so worth the investment! This recipe makes a super large pot of soup, but luckily it freezes nicely.

Provided by anotherlisa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 5h20m

Yield 20

Number Of Ingredients 11

1 bone-in picnic ham
14 cups water
1 white onion, chopped
6 tablespoons dill
6 tablespoons salt
½ white onion, chopped
salt and ground black pepper to taste
5 pounds red potatoes, diced
1 egg
2 tablespoons all-purpose flour
3 quarts buttermilk, divided

Steps:

  • Bring the water to a boil in a large stockpot. Gently drop the ham into the boiling water; add 1 chopped onion, dill, and salt. Reduce heat to low, cover the stockpot, and simmer 1 hour.
  • Remove ham from broth. Cut as much meat from the bone as possible, cut into dice, and refrigerate. Return bone and any undesirable meat chunks to the broth. Cover and let simmer an additional 3 hours.
  • Remove and discard the bone and any large chunks of meat from the broth. Strain the broth through cheesecloth and return strained broth to the stockpot; place over medium heat. Add 1/2 chopped onion to the broth; season with salt and black pepper. Stir diced potatoes into the broth, bring to a boil, and reduce heat to medium low; cook at a simmer until the potatoes are tender, about 20 minutes. Remove from heat to cool, about 20 minutes.
  • Whisk egg, flour, and about 1/4 cup of the buttermilk together in a bowl until smooth with no lumps; set aside.
  • Pour remaining buttermilk into the simmering broth. Stir egg mixture into the stockpot; bring the mixture to simmer over medium heat and reduce heat to low. Stir diced ham into the simmering soup; cook until hot, about 15 minutes.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 27 g, Cholesterol 93 mg, Fat 22.8 g, Fiber 2.2 g, Protein 34.8 g, SaturatedFat 8.4 g, Sodium 3754.5 mg, Sugar 8.5 g

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