Somma (summer) or Krut (weed) Borscht
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Yields:
-
1 pot of soup
ingredients
- 2365.9 ml water
- 3 piece of farmer sausage, 6 inch pieces (or more)
- 118.29 ml chopped green onion top
- 473.18 ml chopped fresh sorrel
- 78.78 ml fresh dill sprig
- 3-4 medium potatoes, diced
- 3 sprig parsley
- 1 bay leaf
- 8 peppercorns
- salt
- sour cream
directions
- 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.
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Reviews
-
Perfect! Exactly as my mother-in-law makes it, but with actual measurements, instead of "a little of this, a little of that"! Sorrel is essential for the classic sour taste, but you could also substitute other greens (i.e. spinach, beet tops, dandelion greens), and then add a splash of vinegar if sorrel unavailable.
RECIPE SUBMITTED BY
Shar-on
Winnipeg, Manitoba
I've lived in Winnipeg for the past 25 years. I enjoy counted cross stitch, quilting, travelling and gardening in summer.I love garage saling and shopping in general. I also enjoy cooking and baking and trying new recipes. I really enjoy this website.