mennonite summer borscht
My mother-in-law is in the hospital and she just told us that she is very hungry for summa borsht, I have never made this soup,I have been looking for a recipe and now I do not have to look any further. Bring water to a boil in a large pot. Does anyone know if it can be canned or frozen afterwards? We are German, but hailing from Russia, on my mother’s side. Definitely a try. I don’t remember the soup being that dilly so maybe Winkler Mennonites didn’t use as much? And about the egg -- in my mom's family they poached an egg per person right in the soup before serving. We make this cabbage soup often, especially in the colder months of the year. I am in heaven!!! When I want a jar of soup I add 1 cup buttermilk and 1/4 -1/2 cup cream per 1/2 gallon jar. I freeze the dill and beet tops for one pot batches. Perhaps my Dad was not accustomed to it when they married, because Mom always made Cabbage Borscht. That said, Zumma borscht, also known as summa borscht or green borscht is a mennonite soup that is made to celebrate the start of the early Summer garden! ... meat, cabbage, carrots and dill and let it summer until the vegetables are tender. Reply. She introcuced me to Summer Borcht some years ago and it remains a favorite of mine. Add salt and pepper.Peel and dice potatoes, add them to the onion, cover the onion and potato with water or chicken broth and bring to a boil. At the moment I've got my mouth set for Summa Borscht. He taught my wife before he passed and I took it over from her. 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. They were made in Australia, but they must have been a copy. It's fetting increasingly difficult to find Sorrel all right. Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock. We make it several times during the summer...and in the winter with frozen spinach.My brother saves beet leaves for Mom to use.Love it! I love the beauty of summer! If you don’t know what borscht soup is, it is deep red coloured soup with cabbage, beets, potatoes and maybe beans and beef. and... *I wish you all a very special, God-blessed NEW YEAR !!! Probably ony in our town! Thanks for always posting recipes that remind me of home. Poach them til firm - about 15-20 min. My grandma sometimes called me that too! Can't get sorrel where I live though, so I gotta sub. 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. I got the recipe from her and now a few plants of sorrel are a staple in my garden! My other side is … When we arrived, the nurses brought her into the room where we were all set up and waiting for her. Add tomatoes, sorrel and dill. It is truly delicious. … you’re gonna make it happen! At our house it must be accompanied by sheet apple pie or Schnetji. I was looking through the internet for crock dill pickle recipes and somehow ended up on your beautifully done blog. 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. and I literally started to drool. We have over 3,000 delicious recipes that we invite you to try. I want to make this for my sons and voila! 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. Feb 16, 2014 - This Pin was discovered by Deborah Harvey. Your Daily Values may be higher or lower depending on your calorie needs. The soup is fascinating. 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. We placed a small bowl of soup and a bun in front of her, expecting that she wasn’t going to be eating much of it. During this time, peel and chop your potatoes. I'm so glad that I found it on here, my mother has since forgotten how to make this and others due to not cooking like this since I was little. Thanks for posting this recipe. 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. we live in Illinois so can't get any Mennonite sausage. © 2006-2018, We welcome you to enjoy these recipes for your. ride and JJ chose the dog. This is one of my fave soups ever. No wonder we don't call it a weed soup! Borscht! Thanks for sharing your blog with me! I kid you not. But eggs??? And with a slight smile on her face, she would just watch us, not saying anything, taking it all in, even if it was something crazy, like me having to eat a bowl of potatoes and zurum while my sisters laughed at me. I use dill, onion greens, beet leaves , cream and buttermilk. Growing up, Summer Borscht (Zumma Borscht) was one of my favorite soups. I used to have sorrel growing in my back yard, it was a perennial and came back (bigger!) My parents would add buttermilk to their bowls but we prefer it without. When we began adding non-Mennonitefamily members, my Mom's sorrel perishky got called sea weed perishky as well. Mulukhiyah has a very distinctive taste and its liquid is a thick, highly mucilaginous broth. Remove from heat and let cool a bit. Someone told me yesterday that they sell sorrel plants at Wal-Mart. www.mennonitegirlscancook.ca/2015/06/flash-back-friday-summer-borscht.html I would fill my bowl with broth and sausage, and eat bun after bun after bun, dipping it into the delicious broth, every now and then shoving a piece of farmer sausage into my mouth, until one of my sisters would catch on to what I was doing and rat me out. I grew up with my great grandma and summer borscht was a staple in our home. I have never used beet leaves before but I bought to make beet pickles, someone told me you can use beet leaves in soup. This is a summer favorited. When I go to visit her tonight I will have to tell her I have my own recipe and will make it when she comes out.Thanks again for all your recipes.Alvina. This is Jon's favorite way of doing it. Definitely rushing to mom-in-laws' tomorrow to strip her sorrel plants! If you happen to live in the Chilliwack BC area, the new market on Lickman "The Local Harvest" carries Sorrel. onion, onion tops if you have, dill. Where is your town? I jar it hot and refrigerate. Smoked ham hock for the stock. My mom also made this soup, my favorite. I haven't had it either, but I had to smile at one of your comments. About the hat? She also used a pork bone and farmer sausage instead of ham. Enjoy! The Wildlife Zoo called this ride their Carousel. I’m tearing up just thinking about it. And then asked for another. https://mennoneechiekitchen.com/index.php/2017/11/15/sommer-borscht Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces. Maggie says: June 9, 2015 at 4:53 am I just have to reply too. Anyone need an egg carton shredder? in a post called Of Treehouses and Growing Up Yum!!! I also have the red stem version and it has come up year after year so maybe yours will too! It was something I could easily pass by in those days...but looks quite yummy to me now. I have bowls similar to this. After 2 hours, remove the ham bone, add the farmer sausage or ham and continue to cook for another 30 minutes. A lot of fried garlic is added at the end of the cooking and added to the soup. Lance didn’t take any potatoes! As the eldest girl in a large farm family she learned to cook early. And boy did we ever! Hi,My mom taught me to make Summa Borscht with pearl barley. We exchanged our multi-coloured lights out for warm white this year... It comes in a packet, like other Knorr soup mixes.Each one can add a bit of the powder to his individual bowl after it is served.I also like to add a bit to other soups, like cabbage borscht, or where you may use sour cream. Natasha, Thank you for posting this recipe. Always took everything out before adding potatoes tho. She began to get rather annoyed with my constant, "Why'd you do that? 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. Good appetite! My 18 yr. old grandson lives in Toronto.He came for a visit recently.I asked him what I should make,and he said Porgies and the soup with the weeds in it.He meant summer Borscht...HE LOVED IT! 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. 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. But to our surprise she finished her entire bowl of soup, and the bun! Then my sister married a guy who would only have Summa Borscht, so we were re-introduced to it through her when she learned how to cook it from her mother-in-law. I have been craving this for years! My mother used to make this along with some of the others I have found on here! Had some in Saskatchewan many years ago, I make a similar soup that we called Greenleaf Borscht. Boil ham bone and farmer sausage in water for approx. Nice to read of different variations ... different regions probably. Serve with roll kucken and watermelon to complete the meal. If we could smell Summer borscht, we would all be so excited! (We skip the egg though). I'm a "Menno" too but didn't grow up with Summa Borscht. Add the potatoes and cook for about 10 minutes. here goes dep[ends how much you want to make. Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, … Summer borscht...my g'daughter just requested this soup today! I’m born and bred Swiss Menno from Ontario who married a “Russian” Menno and living in Manitoba. You will find the Print button at the bottom of the recipe. Carousels and Merry-Go-Rounds, whatever you call As I type these words I see so many wonderful looking food names that my stomach is rumbling. Put all ingredients in water, in large pot. Mulukhiyah's leaves are rich in betacarotene, iron, calcium, Vitamin C and more than 32 vitamin and minerals and trace elements. She used beet leaves and added bay leaves as well. She passed away before I was able to learn the recipe. 5. 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). We do play the Mennonite game though. Delores, I wish you could come to my house so I could dig out part of my plant for you. It’s super hearty. Also, my grandmother often used beet leaves, and added a stalk of rhubarb to add the sour/tangy taste. In the summer I make small packages(dill, onion greens and beet leaves all rolled up well in a small rubber band)and freeze them (well packaged so the smell won't transfer). Minimum 5 pounds. Thank you ladies for all these recipes! Now add 4 cups potato-cubes ( cut into small cubes) … It’s all in the sorrel. This is a summer soup, meant to celebrate all the green and tender things in the early summer garden -- new potatoes, spring onions and dill. Our family makes this soup with farmer sausage as a base, then we add chopped rhubarb for tartness and add cream at the end. Does anyone know about this? My mom in law said they collected the "weed" which is a wild sorrel that you can find in ditches I'm also thinking young nettles might work. 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. Best served alongside the best buns ever https://mennoneechiekitchen.com/index.php/2017/01/12/the-best-bun-recipe-ever/. Crecipe.com deliver fine selection of quality Cabbage borscht mennonite soup recipe recipes equipped with ratings, reviews and mixing tips. Season well with salt and pepper. beet leaves. 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. different. He’s just eating buns and sausage! as kids we would sometimes call it weed soup even tho we grew up with it at home. Don't ask:), Saturday's Kitchen Tips ~ Clean Oven & Grill Racks, Ginger Cream Meringues with Berries (mini pavlovas). The recipes can be accessed in our recipe file by category or you can use the search engine. Yes I thought the weedy thing my mom used was LOTS of dill....and leave them long...ha ha. I'm boiling up a ham bone and the leftover ham right now (I use the sausage sometimes too -- has to be Mennonite style skinless pork farmers sausage though ;-) Without a doubt one of the best soups ever invented! A pressure canner is a must, as well as following regulations such as not canning dairy etc.. Put the water and the ham in a large pot and bring to boil. My Mom also used to make something she called Sorrel Moos. Discover (and save!) Chard works well as a substitute, too. 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. Thank-you so much. It's called "Raspberry Dressing" sorrel. Simmer for 1 hour. !Simmered the farmer sausage for about an hour to make the stock, added dill, potatoes, salt and pepper, 5 minutes before it was done, added garden fresh sorell and green onion tops. I have never heard of adding hard boiled eggs before but that sounds yummy. The soup I make does not have a meat broth although I have used chicken broth to give it more flavour. We freeze it in meal size portions. Summa Borscht is a Mennonite recipe that translates to “Summer Soup”. One of my favourite soups!! I cut up the meat and return it to the pot with cut-up potatoes and carrots and simmer until tender. And lastly, when the potatoes, meat, greens (lots of dill and parsley) are cooked, I add a good bit of buttermilk- at least 1/2 litre (2-3c. Im in Abbotsford and would love to make some. Most people love this soup even if they are not Mennonite. Greenleaf Borscht1 onion3-4 potatoes1 bunch sorreldillsalt and pepper1 can tomatoes3 boiled eggswater or chicken broth Sauté the onion in oil. Picking flowers fresh from my garden and arranging them into something beautiful brings me joy. Explore › guides › food › › Ever heard of klieta mousse? Like Like. Checked it a month later and it had turned into slime right in the freezer. AND she loved my soups..go figure! If you can get it, Winkler Manitoba sausage is ideal. Then, when I cook the soup I simply drop one package of greens into the soup and discard them later. You know I've never heard of adding boiled eggs.I add summer savoury(I love this herb)to my soup, in fact I add it to all my soups. LOL. Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. Somma Borscht - a Mennonite soup 6-8 cups water 1/2 pound smoked farmer sausage cut in slices or smoked ham 1 tablespoon salt 1/4 teaspoon black pepper Boil together in large pot for 30 minutes. 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. One side of my family has Mennonite roots. She would come in from the garden with a handful of weeds she would call them, i fell in love with it then. Brings tears to my eyes...In our family we use beet leaves, buttermilk and heavy cream to finish. Add the sorel leaves (zurum), dill and parsley and continue to cook until the potatoes are done. your own Pins on Pinterest 4 pounds in the garbage. So many memories of my Groossmame making it. Never did add the eggs though. Mom always bought it from Morden Manitoba. Never heard of hard boiled eggs. Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. Weed soup ... never heard that before comical for sure! 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. Great recipe, nice to see Mennonite recipes I grew up with! 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. Learn how to cook great Cabbage borscht mennonite soup recipe . Why is that? !And I loved making it for him! I saw this recipe, read the ingredients, and, like you, my under-tongue salivary glands went SPURT. I also love this soup, when I can't get any sorrel I put some spinach in a jar and ad vinager to it for a day. I've always liked it, but my sibblings were and are not fond of it. Like I tell my kids though, "Never say,'never'". Wow, I love checking out all the variations of this soup! my mom and dad always made sauerkraut borscht and made the best. 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. I simply prefer them. I am so happy to see this recipe, my mother called it sour grass soup and used wild sorrel. Thanks for posting. Mennonite Chicken Borscht recipe by Tom and Deb Goering, is from The Goering Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. I have never had this but I do see it often in Mennonite recipes. I use smoked pork hock or leftover ham bone and the Winkler smoked sausage. Love this. Simmer. Reduce the potatoes to 1 or 2 and add 1/2 cup barley. Then … My husband keeps telling me about his mom's sauerkraut borscht (she now has alzheimer's and there is no written version). Serve and add sour cream to individual bowls. I go by taste and sometimes add and subtract things, so here is what I have copied down from what my mom and dad have told me. Add the vegetables and cook until tender. If Sorrel is not available where you live, you can also use Beet leaves. Last time I'll do that. 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. My Borscht is much like the soup my mom cooked, for which there was no written recipe. When my eye fell on the title Summer Borcht, all of a sudden tme salivary glands under my tongue went "SPURT!" Bengel! Then carefully ladle an egg into each person's bowl and fill the bowl with soup. Wait, what the heck is sorrel you ask? Serve with a dollop of yogurt. Oct 30, 2013 - An online magazine for today's home cook, reporting from the front lines of dinner. Pass the sour cream. Not exactly the same kick, but very close. She also used milk instead of sour cream, but I think I'll try the sour cream. “But I Didn’t Inhale”: Mennonite Politician Confesses to Consuming Borscht February 11, 2019 Andrew Food and Drink OTTAWA, ON In a recent television interview, Canadian MP Lina Klippenstein confessed to consuming large quantities of komst borscht during her “wild college days.” “I’m not going to lie to you,” said Klippenstein. 25 years later i finally did it today!! I like to cook, but I am not so good at following recipes. All the old Mennonite traditional foods she introduced me to... my my my. She looked confused as to why we were there, even though we had told her the day before that we would be bringing lunch to eat with her. Have a great sunny day! Was browsing through MGCC this afternoon as I often do since I found this site.... what a delight! We also use Swiss chard leaves sometimes. we always used beet tops never tried anything else. As it started to get colder, and throughout winter, soup would be on the menu at our house almost every day of the week. 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. Tag: mennonite cabbage borscht Mennonite Cabbage Borscht. One of the rules that we had growing up was that during meal times we all had to sit at the table and eat together. 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. I'm of Mennonite background, as was my dear wife. I poach an egg per person in the soup just before serving. My mom passed away just over a year ago and I am her only daughter to remember this recipe. Zumma borscht has always been a treasured favourite & the only Mennonite dish I make. ), and heat through before serving... Mmm-MM! Sell sorrel plants at Wal-Mart, so my dad continued to make it anyway that! Barf... and loved it season was no different might have been a copy this... Our marriage and our family that loves each other and loves Jesus is meant to be cold! It can be accessed in our recipe file by category or you can use search. 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