And then asked for a third. Add the sorel leaves (zurum), dill and parsley and continue to cook until the potatoes are done. Add the vegetables and cook until tender. Growing up, Summer Borscht (Zumma Borscht) was one of my favorite soups. My grandma sometimes called me that too! onion, onion tops if you have, dill. we live in Illinois so can't get any Mennonite sausage. Explore › guides › food › › I found that beet greens and sorrel both freeze nicely. Never liked it growing up but now have lots of dill. Boiled eggs in this soup is new to me but my sister's husbands family grew up with boiled eggs in this soup. I have bowls similar to this. Yes I thought the weedy thing my mom used was LOTS of dill....and leave them long...ha ha. I haven't had it either, but I had to smile at one of your comments. Get one of our Cabbage borscht mennonite soup recipe recipe and prepare delicious and healthy treat for your family or friends. She introcuced me to Summer Borcht some years ago and it remains a favorite of mine. In Egypt, one of the national dishes is Mulukhiyah s soup made out of mallow leaves boiled in chicken stock. Enjoy! Crap! Interesting how so many families have "let go" of a lot of their traditional Mennonite meals...and then love to come back to them later. No eggs!! My mom would serve it with fresh baked buns but we purchase a fresh Italian loaf which is great for sopping up the broth. I am greatly blessed to have a wife with strong Mennonite roots and that girl can cook! Thank you ladies for all these recipes! 5. Good appetite! But to our surprise she finished her entire bowl of soup, and the bun! My mom still grows Sorrell in her back yard. Our family makes this soup with farmer sausage as a base, then we add chopped rhubarb for tartness and add cream at the end. We freeze it in meal size portions. Let's face it, besides Summer Borcht, what else do you use it for? This soup freezes well, and makes a big batch for leftovers or for sharing. Serve with a dollop of yogurt. At the moment I've got my mouth set for Summa Borscht. pot of summer borscht and found a baked smoked picnic shoulder adds more flavour than mennonite farmer sausage, beet leaves, Lg. But eventually grew up enough to taste it and discovered that I love it! Chard works well as a substitute, too. But that’s where the trouble started. Wow, I love checking out all the variations of this soup! Definitely a try. Mulukhiyah's leaves are rich in betacarotene, iron, calcium, Vitamin C and more than 32 vitamin and minerals and trace elements. Thanks for the recipe. 10 cups water 2 cups Mennonite Style Sausage, cut into bite sized pieces 3 cups potato,diced 2 cups sweet potato, cubes 1 cup onion,chopped 4 cloves of garlic She also used milk instead of sour cream, but I think I'll try the sour cream. My mother never wrote any of her recipes down, but I love to find these little gems in the blogasphere and then adapt them to what I remember Mom’s food tasting like. I got the recipe from her and now a few plants of sorrel are a staple in my garden! We are thankful for our marriage and our family that loves each other and loves Jesus. I grew up with my great grandma and summer borscht was a staple in our home. I don't have access to Sorrel either, and have used beet leaves as well as spinach instead. My mother was from Grunthal. If Sorrel is not available where you live, you can also use Beet leaves. If you don't add any cream to the broth before storing, it keeps for weeks in the fridge, just add the cream and buttermilk before serving. If the broth isn't tasty enough for you, add some liquid chicken bouillon when boiling. I also never add salt until the very end as the ham imparts a lot of salt to the soup. Delores, I wish you could come to my house so I could dig out part of my plant for you. Thank you so much. ... meat, cabbage, carrots and dill and let it summer until the vegetables are tender. If you don’t know what borscht soup is, it is deep red coloured soup with cabbage, beets, potatoes and maybe beans and beef. Can't get sorrel where I live though, so I gotta sub. She used beet leaves and added bay leaves as well. And then asked for another. $75. I add vinegar to my bowl when I eat it as most of my family doesn’t like the extra kick. I don’t remember the soup being that dilly so maybe Winkler Mennonites didn’t use as much? This is a summer favorited. But your stories! It's called "Raspberry Dressing" sorrel. And once again, finished that one. a big pot or medium pot. Reduce the potatoes to 1 or 2 and add 1/2 cup barley. Put water, ham bone, onions and 1 tsp of salt into a pot and boil for 2 hours. ... Add the chopped onions, meat, cabbage, carrots and dill and let it summer until the vegetables are tender. Du must nich blouse freight on buns an’ varsht!” And then she would ban me from eating any more buns during that meal, and fill up my bowl with potatoes telling me how it wasn’t fair that I was just leaving the rest of them with a pot of potatoes and zurum. I've always liked it, but my sibblings were and are not fond of it. When we arrived, the nurses brought her into the room where we were all set up and waiting for her. Great recipe, nice to see Mennonite recipes I grew up with! Always took everything out before adding potatoes tho. Simmer for 1 hour. Nothing about 2020 unfolded as usual and the Christmas season was no Your Daily Values may be higher or lower depending on your calorie needs. Mom always bought it from Morden Manitoba. During this time, peel and chop your potatoes. I freeze my beet leaves all the time but have never had them turn to slime in the freezer... maybe your freezer isn't working? To get the "sort of" sour taste if I don't have sorrel (zurump) or buttermilk, I have found that Knorr Tamarind soup mix is a great substitute. Rob FriesenWow, couldn't believe how many people knew about summa borscht. Like I tell my kids though, "Never say,'never'". If we could smell Summer borscht, we would all be so excited! As it started to get colder, and throughout winter, soup would be on the menu at our house almost every day of the week. I was looking through the internet for crock dill pickle recipes and somehow ended up on your beautifully done blog. beet leaves. Does anyone know about this? Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. When my eye fell on the title Summer Borcht, all of a sudden tme salivary glands under my tongue went "SPURT!" Why is that? She began to get rather annoyed with my constant, "Why'd you do that? Was browsing through MGCC this afternoon as I often do since I found this site.... what a delight! I feel so happy to see that many other families enjoy versions of this soup. we always used beet tops never tried anything else. But eggs??? Your soup looks good! I’m tearing up just thinking about it. So this is really my mom's borscht recipe; it's on the same page of The Mennonite Treasury of Recipes, the bible of Mennonite cooking. After school, as we walked home, we would get to the stop sign at the end of our block, and we could all smell the soup cooking. But this glistening borscht is meant to be served cold, at … Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, … Checked it a month later and it had turned into slime right in the freezer. They're online and also sell seeds.Sue Schultz, Toronto. Boil ham bone and farmer sausage in water for approx. Never heard of the eggs either but sounds interesting. The soup is fascinating. Minimum 5 pounds. The soup I make does not have a meat broth although I have used chicken broth to give it more flavour. So many memories of my Groossmame making it. Never heard of hard boiled eggs. yes it can be frozen, but it's never as good as fresh as it goes kinda soggy, i use sweet cream, or u can use sour cream just in your bowl, whatever taste you like. I use dill, onion greens, beet leaves , cream and buttermilk. I want to make this for my sons and voila! Maggie says: June 9, 2015 at 4:53 am I just have to reply too. It was something I could easily pass by in those days...but looks quite yummy to me now. Simmer. My parents would add buttermilk to their bowls but we prefer it without. Thanks for always posting recipes that remind me of home. Didn't like that one either but will make it anyway now that I am a Grandma. Thank-you so much. Feb 2012: Zumma borscht ladles out rich mix of tastes DONNA RIGUIDEL wrote in asking for a recipe for summa borscht (also called zumma borscht or green borscht). “Mom! sometimes it is called sura (sour) kommst borscht. The Mennonites, who began arriving in Canada and the United States from Russia’s Volga region in the 1870s, still eschew beetroots in their borscht; instead, Mennonite varieties include Komst Borscht (with cabbage or sauerkraut) and Somma Borscht (sorrel-based “summer borscht”). They were made in Australia, but they must have been a copy. If you happen to live in the Chilliwack BC area, the new market on Lickman "The Local Harvest" carries Sorrel. This borscht is super budget-friendly and tasty at the same time! My mom used swiss chard, as it also grows like a weed, or beet tops, and added a half cup of vinegar to replace the tartness that sorrel gave to this soup. well about a large quart of sauerkraut , dice up some potatoes then lots of big chunks of onions and buy a parsnip or 2 , boil and at last add sweet cream salt and pepper for taste. She also used a pork bone and farmer sausage instead of ham. I live in the beautiful province of British Columbia on a farm with my beloved. I poach an egg per person in the soup just before serving. I like dill pickles but don’t care for it other times that’s why I am wondering about the amount. Love this. We exchanged our multi-coloured lights out for warm white this year... I also use bay leaves, peppercorns, and cooking onions when simmering my broth. All the old Mennonite traditional foods she introduced me to... my my my. I am in heaven!!! I used to have sorrel growing in my back yard, it was a perennial and came back (bigger!) There are so many variations for somma borscht it all depends on how your Mom made it, but it’s all delicious! Summa Borscht is a Mennonite recipe that translates to “Summer Soup”. As I type these words I see so many wonderful looking food names that my stomach is rumbling. Serve with roll kucken and watermelon to complete the meal. Add the tomato soup and let it heat, then add salt to taste. I'd love to find a recipe for this so I can surprise him. I have never used beet leaves before but I bought to make beet pickles, someone told me you can use beet leaves in soup. Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and … It looks like it will be very pretty, has red stem and veins, but hoping it has the same tangy flavor as the regular perennial variety. Back then I refused to eat it, thought it just looked slimy and icky. Whisk together stock, sour cream, yogurt, lemon juice, the salt, and 1 1/2 cups cooled beet liquid in a large bowl. My Mom used to tell me that it only belonged in green bean soup, I'd just smile and say 'in my house it goes in all soups'. Someone told me yesterday that they sell sorrel plants at Wal-Mart. As we would be talking and laughing and joking, telling our stories, she would always sit back in her chair at the head of the table. I also use good old Mennonite Farmer sausage in place of the ham bone. 4. Fresh sorrel will instantly lose it's beautiful bright green as soon as it hits the hot broth but don't let that put you off from trying this soup. here goes dep[ends how much you want to make. I am wanting to make summa borscht soup. Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock. I package them up in ziplock baggies in the right amount for a pot of soup after I have chopped them up. She passed away four years ago from heart failure, but I had enough foresight to write down a number of the dishes she made, as, notebook in hand, I followed her around the kitchen like a starving puppy. And boy did we ever! My grandma made this one...as did my mother-in-law. Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. I'm of Mennonite background, as was my dear wife. My word, could that woman cook! I am so happy to see this recipe, my mother called it sour grass soup and used wild sorrel. Very touching story and great memories for you and your sister. In ethnic Mennonite cuisine, borscht refers to a whole range of seasonal vegetable soups based on beef or chicken stock – from spring borscht made with spinach, sorrel and chard to summer borscht with cabbage, tomatoes, maize and squash to fall and winter borscht with cabbage, beets and potatoes. Used 1 pound, vacuum packed and froze the rest. I started using Swiss Chard and Spinach in place of the sorrel. Bengel! Have a great sunny day! She would come in from the garden with a handful of weeds she would call them, i fell in love with it then. Whenever my Foster Mother would make soup, she would take a bag of buns out of the freezer and bake them in the oven to defrost them, and we would always be so happy that we were having soft, warm buns with our soup. Remove from heat and let cool a bit. If you type in sorrel moos in the recipe search you will find the recipe for this moos. I jar it hot and refrigerate. Must be a regional thing - it's never occurred to me to add that to Summer Borscht! It's all a memory now. !And I loved making it for him! Not exactly the same kick, but very close. About a month and a half before my Foster Mother passed away, my sister came out from Manitoba with the intention of going to visit with her, possibly for the last time, to have one last meal together. To print a recipe click on the Title. Ever heard of klieta mousse? The Ukrainians made borsch, and the Mennonites of the Ukraine borrowed the soup but substituted cabbage as the main ingredient rather than beets, and called it Borscht. My Mom used to cook this and now I do..it's a favorite of mine.A number of years ago I put sorrel seeds in my garden and now have a thriving crop of sorrel every year. Brings tears to my eyes...In our family we use beet leaves, buttermilk and heavy cream to finish. Learn how to cook great Cabbage borscht mennonite soup recipe . I saw this recipe, read the ingredients, and, like you, my under-tongue salivary glands went SPURT. I cut up the meat and return it to the pot with cut-up potatoes and carrots and simmer until tender. your own Pins on Pinterest My grandparents are Russian and this is something my grandma and mom made in springtime when the sorrel or greenleaves were fresh and young. Stir in beets, cucumber, and dill. https://curverclanrecipes.weebly.com/summa-borscht-summer.html Thanks for posting this recipe. I like to cook, but I am not so good at following recipes. I love this soup! Our kids called it summer barf ... and loved it. Add the potatoes and cook for about 10 minutes. I now make it and I sometimes change it using farmers sausage instead of the ham and also use a frozen package of chopped spinach instead of the beet leaves and add about 4 chopped eggs with sour cream at the end. DIRECTIONS To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock. Learning how to cook Mennonite Style Borscht is something we don’t take lightly in our family. When my Dad couldn’t find it he used spinach but it wasn’t the same. Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces. On occasion my soup gets a pinkish colour from the beet leaves. My recipe calls for using buttermilk or heavy cream. ride and JJ chose the dog. Addy chose this horse to If you can get it, Winkler Manitoba sausage is ideal. them... Back in August I shared about the beginnings of a treehouse 4. MMMMmmmmmmm. About the hat? I wanted to find a recipe for kielke – it was one of my favourite things growing up in Manitoba. My mom passed away just over a year ago and I am her only daughter to remember this recipe. One side of my family has Mennonite roots. I did not have a recipe so I adapted an egyptian recipe to the beet leaves for my beet greens soup. Now I've moved and want to get it started again, but I've only been able to find an annual version in the greenhouses here (Pittsburgh). Yum!!! Perhaps my Dad was not accustomed to it when they married, because Mom always made Cabbage Borscht. . We decided that I would make a pot of Summer borscht and fresh buns and we would bring it down to the nursing home that she was staying at so that we could all eat lunch together. It’s all in the sorrel. My step mother used to make it only she added buttermilk or cream to the pot. I have never heard of adding hard boiled eggs before but that sounds yummy. My father's mom made this, but we add just a little bit of vinegar before we add the cream. It is truly delicious. She was so busy eating her soup, that she didn’t have much time to speak, but she did manage to tell me a few times how delicious my soup was. Before serving, take a bowl of soup out of the pot, and slowly add the. I’d love to read it. https://mennoneechiekitchen.com/index.php/2018/02/17/cabbage-borscht How much of that?" After 2 hours, remove the ham bone, add the farmer sausage or ham and continue to cook for another 30 minutes. We also added buttermilk to our bowls at the table. Any suggestions to prevent this? You will find the Print button at the bottom of the recipe. Then … The nurses warned us that she wasn’t really eating anything at all, but said that they would set up a table in the back room for us complete with dishes and cutlery and anything else that we needed. Had some in Saskatchewan many years ago, I make a similar soup that we called Greenleaf Borscht. It was the time when we hashed out our differences, made plans, told stories, joked around, and just enjoyed each others company. Lance didn’t take any potatoes! !If I might add,I also make it with frozen spinach, as the beet leaves are rather scares in the winter. Probably ony in our town! At our house it must be accompanied by sheet apple pie or Schnetji. My Mom started to make it as well, and now a number of us also cook it, and relish it! Finally add diced eggs. 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