2 hrs 30 mins
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.
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- 1To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock.
- 2Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces.
- 3Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock.
- 4Cook this until potatoes are done.
- 5Add the farmer sausage pieces back into the soup.
- 6Add salt to taste.
- 7Serve hot with heaping tablespoon of sour cream in each serving.
- 8Good served with fresh homemade brown bread.
- 9The farmer sausage can be substituted with a smoked ham hock.
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Nutritional Facts for Somma (summer) or Krut (weed) Borscht
Serving Size: 1 (3293 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 510.5
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 97.2 mg
- Total Carbohydrate 115.7 g
- Dietary Fiber 15.5 g
- Sugars 6.1 g
- Protein 14.0 g
The following items or measurements are not included: