Summa Borscht Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUMMER BORSCHT



Summer Borscht image

Provided by Ina Garten

Time 4h50m

Yield 6 servings

Number Of Ingredients 12

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Steps:

  • Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
  • In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

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

CHILLED GREEN BORSCHT



Chilled Green Borscht image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, appetizer, main course

Time 3h15m

Yield 16 servings

Number Of Ingredients 21

4 leeks
2 onions, peeled
2 carrots, broken into a few pieces
4 ribs celery
4 cloves garlic
6 black peppercorns
1/2 teaspoon kosher salt
4 tablespoons butter
3 large leeks, about 2 1/2 pounds
4 large potatoes, cut in 1/2-inch dice
3 golden beets, peeled and cut into 1/4-inch dice (about 3 cups)
1 pound fresh lima beans, shelled to make 1 cup
3 zucchini, about 1 pound, quartered lengthwise and cut crosswise in 1/4-inch slices
2 heads green-leaf lettuce, shredded
2 cups sorrel
Greens from 3 beets, chopped
3/4 cup dill-pickle juice
1/4 cup fresh dill, minced
1/4 cup white vinegar
2 tablespoons kosher salt and freshly ground black pepper to taste
1 1/2 cups sour cream

Steps:

  • For the stock, wash the leeks by trimming their ends, slicing them lengthwise in quarters and separating and rinsing each layer under cold water. Put them in a large pot along with the other ingredients, cover with 6 quarts of water and bring to a boil. Reduce the heat and simmer for 2 1/2 hours, until only a 1/2 gallon of liquid remains. Remove from the heat, strain and discard the solids.
  • For the soup, melt the butter in a large pan. Wash the leeks thoroughly; trim so only the white part remains; julienne and soften them in a large pot over medium-low heat, stirring, about 5 minutes. Stir in the potatoes and cook for 5 minutes. Add the beets and continue to cook, stirring, 5 minutes; then add the lima beans and cook 5 minutes more.
  • Add the zucchini, lettuce, sorrel and beet greens, cover with the stock and bring to a boil. Reduce heat, add 1/2 cup of the pickle juice and simmer until the potatoes are tender. Add 1/8 cup of the dill and cool in the refrigerator. Before serving, stir in the remaining 1/2 cup of pickle juice, the vinegar, salt, pepper and remaining dill. Serve chilled with a dollop of sour cream in each bowl. (The borscht can be made several days ahead.)

WINTER BORSCHT



Winter Borscht image

Provided by Barbara Kafka

Categories     dinner, weekday, project, soups and stews, appetizer, main course

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 18

2 pounds beef shin with bone, cut across in 2-inch pieces
1 small onion with skin, cut in half
2 medium carrots, peeled; 1 quartered, 1 grated
3 medium red beets, scrubbed well
6 tablespoons tomato paste
4 medium cloves garlic, smashed and peeled
1/2 pound red cabbage, shredded
2 medium tomatoes, cored and coarsely chopped
1 bay leaf
2 tablespoons red-wine vinegar
2 tablespoons plus 2 teaspoons sugar
1 pound firm potatoes, peeled, cut into 1/2-inch cubes and cooked in boiling salted water until tender
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/3 cup chopped dill
1/2 boiled firm potato per person, optional
Sour cream
Chopped dill

Steps:

  • In a medium saucepan, cover the beef with 6 cups water. Stir in the onion and quartered carrot. Bring to a boil. Skim off any foam and fat that rises to the surface. Lower the heat, and simmer gently for 1 hour 30 minutes. Strain through a fine-mesh sieve, and measure the liquid; there should be about 4 1/2 cups. Reserve the liquid and the meat.
  • Return the beef and strained liquid to the pan. Bring to a boil. Add the beets, and return to a boil. Lower the heat, and simmer for 20 minutes, or until the tip of a knife easily pierces the beets. Remove the beets, and allow to cool slightly. Peel them, and grate coarsely. Return the grated beets to the soup.
  • Dissolve the tomato paste in 1/2 cup of the soup, and stir back into the pot. Stir in the garlic, grated carrot, cabbage, tomatoes, bay leaf, vinegar and sugar. Bring to a boil. Lower the heat, and simmer, stirring occasionally, for 1 hour 30 minutes.
  • Remove the meat, and discard the bones. Slice the meat 1/2-inch thick, and stir into the soup, along with the cubed potatoes, salt, pepper and the 1/3 cup dill. Return to a boil for 2 minutes.
  • If desired, place a half potato in the bottom of each large bowl. Ladle in the soup. Top with a dollop of sour cream and a sprinkling of dill.

SUMMER BORSCHT



Summer Borscht image

Borscht originated in Eastern Europe and is an incredibly versatile soup. This variation, served cold, is fantastic in hot weather.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

1 1/2 pounds red beets, scrubbed and stalks trimmed to 1/2 inch
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 carrots
1 leek, trimmed of tough green ends and coarsely chopped
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup fresh dill, loosely packed
1/4 cup white wine
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 small cucumber, peeled and seeded
6 tablespoons creme fraiche or sour cream
6 teaspoons red-wine vinegar (optional)

Steps:

  • Fill a medium saucepan with water, and bring to a boil. Add beets, and boil until beets are fork-tender, about 45 minutes. Drain beets, reserving cooking water, and let stand until cool enough to handle. Rub off skins.
  • Heat olive oil in a medium stockpot over medium heat. Add chopped onion and minced garlic, and saute until translucent, about 5 minutes.
  • Coarsely chop 1 1/2 carrots, and add to stockpot. Add leek, salt, and pepper. Coarsely chop half of the dill, and add to stockpot. Cook until carrots are almost tender, about 10 minutes.
  • Cut beets into 1-inch chunks, and add to stockpot. Add wine, 2 cups of the reserved cooking liquid, and chicken stock. Let simmer until broth is flavorful, about 10 minutes. Season with salt and pepper. Remove the stockpot from heat, and transfer hot soup to a large bowl. Set bowl in ice-water bath to cool; skim off any fat.
  • Using the small hole of a box grater, grate remaining 1/2 carrot and cucumber. Serve soup with a dollop of creme fraiche, garnished with grated carrot, grated cucumber, and remaining fresh dill. Give each serving a splash of red-wine vinegar, if desired.

More about "summa borscht recipes"

SUMMER BORSCHT | MENNONEECHIE KITCHEN
summer-borscht-mennoneechie-kitchen image
2017-11-15 Instructions. Put water, ham bone, onions and 1 tsp of salt into a pot and boil for 2 hours. After 2 hours, remove the ham bone, add the farmer sausage or ham and continue to cook for another 30 minutes. During this time, peel and …
From mennoneechiekitchen.com


SUMMA BORSCHT (SUMMER) - CURVERCLAN RECIPES
summa-borscht-summer-curverclan image
salt and pepper to taste. farmer sausage, bite size pieces (optional) 1 cup buttermilk (or sour cream) Directions: Prepare the soup stock by boiling the bones/meat for at least 1.5 hours. Add all the veggies, herbs, salt and pepper …
From curverclanrecipes.weebly.com


SUMMA BORSCHT (MENNONITE FARMER SAUSAGE AND POTATO …
summa-borscht-mennonite-farmer-sausage-and-potato image
Boil ham bone and farmer sausage in water for approx. 2 hours. If the broth isn't tasty enough for you, add some liquid chicken bouillon when boiling. Cool. Take fat off the top. Soup: Add beet leaves, dill greens, potatoes and salt and pepper. …
From bigoven.com


SUMMA BORSCHT (SUMMER SOUP) — OUR HEIRLOOM TABLE
2019-06-04 1 large onion, chopped. 1 cup Buttermilk. In a large stock pot or dutch oven, cover ham bone or sausage with water and stock. Boil for 1 hour. Strain broth, keep ham or sausage aside to add later. To the broth, add chopped onion, parsley, bay leaves, pepper, dill and salt. Simmer for 20 minutes.
From ourheirloomtable.com
Estimated Reading Time 4 mins


BEST WESTERN FOOD RECIPES: SUMMA BORSCHT
Recipe Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins 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.
From westernfoodrecipesbook.blogspot.com


CONTROVERSIAL MENNONITE WOMAN COOKS UP BATCH OF SOMMA …
HOCHFELD, MB. Mrs. Plett of Hochfeld really shook things up at the soup and pie fundraiser this week after brazenly cooking up a batch of somma borscht in the dead of winter. “Oba nay, the nerve of that woman,” exclaimed rival souper Mrs. Klassen. “How are we supposed to compete with her somma borscht when all the rest of the ladies ...
From dailybonnet.com


BORSCHT I - BORSCHT
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to …
From worldrecipes.org


SUMMA BORSCHT | RECIPE | BORSCHT RECIPE, RECIPES, MENNONITE RECIPES
Feb 19, 2019 - This potato, dill, and buttermilk soup is from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added …
From pinterest.com


SUMMER BORSCHT RECIPE | LEITE'S CULINARIA
2019-08-20 Let the soup cool. Add a squeeze of lemon juice. Taste and, if desired, adjust the salt, pepper, and lemon. Cover and refrigerate until chilled through, at least 2 hours and preferably at least 12 hours to allow the flavors to meld. Serve the borscht cold, ladled into bowls or poured into cups or shot glasses.
From leitesculinaria.com


SUMMA BORSCHT | FOODMASTER.INFO
2017-08-15 This is a recipe from my mothers German-Mennonite ancestry. We eat it later than hard-boiled eggs diced and other to the soup, for a meal in a bowl. Delicious! The ingredient of Summa Borscht. 5 cups diced red potatoes; 7 cups water; 4 teaspoons salt; 1u2009u00bc cups green onions, chopped; u2153 cup chopped open dill; 2 cups buttermilk; 1 cup ...
From foodmaster.info


ZUMMA (GREEN) BORSCHT
200-300 g (7 to 10 oz) smoked pork sausage, cubed (I like the double smoked from the Polish Food Centre) 15 ml (1 tbsp) salt. 1 L (about 4 cups) potatoes, peeled and cubed (or, if using small red potatoes, cut into halves or quarters without peeling) 500 ml (2 cups) sorrel, slivered (or beet tops, slivered) 250 ml (1 cup) green onion tops, chopped
From tipicreek.ca


SUMMA BORSCHT - EASTERN EUROPEAN RECIPES
The recipe Summa Borscht could satisfy your Eastern European craving in around 1 hour and 5 minutes. This soup has 230 calories, 8g of protein, and 11g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have water, salt, potatoes, and a few other ingredients on hand, you ...
From fooddiez.com


SUMMA BORSCHT (MENNONITE FARMER SAUSAGE AND POTATO SOUP)
Nov 3, 2019 - Summa Borscht (Mennonite Farmer Sausage and Potato Soup) recipe: This is a Mennonite soup made with Mennonite farmer sausage (pork only is best) and potatoes.
From pinterest.ca


TASTY RECIPES: SUMMA BORSCHT
2019-12-07 Looking for recipes Summa Borscht, each of our site provides recipes Summa Borscht that an individual need Listed below are the quality recipes Summa Borscht that will you need . 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!" …
From momy4recipes.blogspot.com


SUMMA BORSCHT - BORSCHT
Ingredients. 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
From worldrecipes.org


SUMMA BORSCHT RECIPE | SPARKRECIPES - SPARKPEOPLE
Directions. Bring water to a boil in a large pot. Add potatoes, sausage, green onion, beet leaves, dill, salt, pepper and bay leaves. Simmer for 1 hour. Remove from heat and let cool a bit. Add cottage cheese and serve. Number of Servings: 12. Recipe submitted by …
From recipes.sparkpeople.com


SUMMA BORSCHT
Related recipes like Summa Borscht. 81% Slow Cooker Borscht Allrecipes.com A delicious and comforting beet and cabbage soup with chunks of beef simmers all day in your slow co... 30 Min; 8 Yield; Bookmark. 62% Potato Latkes Recipe 3 Myrecipes.com No Hanukkah celebration is complete without latkes. Go classic potato for the first night, and then ... 45 Min; serves 8 …
From crecipe.com


10 BEST CANNED BEET BORSCHT RECIPES | YUMMLY
2022-05-13 cider vinegar, butter, freshly ground black pepper, caraway seeds and 16 more. Roasted Beet Borscht I Deliciate. sea salt, fresh dill, water, cream, lemons, beets, olive oil and 1 more. Beet Borscht Soup Valentina's Corner. lemon juice, ground black pepper, dill, garlic cloves, parsley and 16 more.
From yummly.com


BEST COOKING BUTTER RECIPES: GRAMMA'S SUMMA BORSCHT
Ingredients. Servings: 20 1 bone-in picnic ham ; 14 cups water ; 1 white onion, chopped ; 6 tablespoons dill ; 6 tablespoons salt ; 1/2 white onion, chopped (optional)
From worldbestbutterrecipe.blogspot.com


SUMMA BORSCHT (SUMMER SOUP) — OUR HEIRLOOM TABLE
Apr 27, 2020 - Summa Borscht is a Mennonite recipe that translates to “Summer Soup”. Just like it’s vibrant cousins - Cabbage Borscht and Beet Borscht - this brothy soup is made with easy to source ingredients and a fresh taste that is perfect for late summer.
From pinterest.ca


SUMMA BORSCHT
Summa Borscht. 18 ratings · 1 hour · Vegetarian, Gluten free · Makes 2 quarts. Allrecipes. 1M followers . Borscht Recipe. Borscht Soup. Soup Recipes. Cooking Recipes. Yummy Recipes. Can Cooker. Potato Soup. Pressure Cooker Recipes. Soup And Salad. More information.... Ingredients. Produce. 1/3 cup Dill, fresh. 1 1/4 cups Green onions. 5 cups Red potatoes. …
From pinterest.com


MENNONITE BORSHT BEST RECIPES
2015-04-27 In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon … From foodnetwork.com 4.3/5 (60) Steps 2 Difficulty Easy Total Time 4 hrs 50 mins. Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes.
From recipesforweb.com


BEST COOKING BUTTER RECIPES: SUMMA BORSCHT
Ingredients. Servings: 2 5 cups diced red potatoes ; 7 cups water ; 4 teaspoons salt ; 1 1/4 cups green onions, chopped ; 1/3 cup chopped fresh dill ; 2 cups buttermilk
From worldbestbutterrecipe.blogspot.com


SUMMA BORSCHT ALLRECIPES.COM RECIPE
Crecipe.com deliver fine selection of quality Summa borscht allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our Summa borscht allrecipes.com recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 95% Summa Borscht Allrecipes.com This potato, dill, and buttermilk soup is from my mother's German …
From crecipe.com


HOW TO COOK BORSCHT – RECIPE | FOOD | THE GUARDIAN
2020-05-06 3 Start on the base. Melt the butter in a large pan over a medium-low heat, then fry the onion until fairly soft and translucent. Add the carrot, leek, …
From theguardian.com


SUMMA BORSCHT - MASTERCOOK
5 cups diced red potatoes; 7 cups water; 4 teaspoons salt; 1 1/4 cups green onions, chopped; 1/3 cup chopped fresh dill; 2 cups buttermilk; 1 cup half-and-half
From mastercook.com


PLAUTDIETSCH | SOMMABORSCHT RECIPE - YOUTUBE
We don't have an actual recipe for this delicious soup but this is how my mom makes it. The smoked sausage is made by a local family and gives it great flavo...
From youtube.com


SUMMER BORSCHT | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Summer Borscht was a traditional soup among the Mennonites who immigrated from Russia in the mid 1870s. “We can hardly wait for our first taste of this soup in the spring,” wrote my mother about this recipe. “As soon as the dill peeks through the ground, our mouths begin to water for this flavorful soup.” Here is the recipe as my mother ...
From tastykitchen.com


BORSCHT RECIPES – REDCIPES
World Class Cuisine Recipes. Browse Recipes; All Reviews; All Recipes; Soups, Stews and Chili ; Soup ; Vegetable Soup ; Borscht; Borscht. showing 1 - 10 of 21 recipes found. Spring Greens Borscht. Recipe by crainny Rating. Reviews 9 reviews ...
From redcipes.com


ZUMMA BORSCHT LADLES OUT RICH MIX OF TASTES - WINNIPEG FREE PRESS
2012-02-29 125 ml (1/2 cup) heavy cream. In a large pot or stockpot, bring water to boil and add smoked pork or sausage. Remove from heat and let cool 30 …
From winnipegfreepress.com


SUMMA BORSCHT | BORSCHT RECIPE, MENNONITE RECIPES, BORSCHT
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk


Related Search