This borscht is super budget-friendly and tasty at the same time! Delores, I wish you could come to my house so I could dig out part of my plant for you. But this glistening borscht is meant to be served cold, at … 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'. Our kids called it summer barf ... and loved it. 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. DIRECTIONS To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock. But eggs??? Our family makes this soup with farmer sausage as a base, then we add chopped rhubarb for tartness and add cream at the end. I freeze the dill and beet tops for one pot batches. Probably ony in our town! Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, … 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”). Feb 16, 2014 - This Pin was discovered by Deborah Harvey. I have tasted other cooks recipes and was never the same. Bring to a boil, lower heat and simmer 1 hour, or until vegetables are tender. I’m tearing up just thinking about it. I have bowls similar to this. My mom died when I was young, so my dad continued to make her recipe. My Mom also used to make something she called Sorrel Moos. 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. 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! The Wildlife Zoo called this ride their Carousel. 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 love the beauty of summer! My take on the classic cabbage borscht with help from my Grandma Jo's recipe! When my eye fell on the title Summer Borcht, all of a sudden tme salivary glands under my tongue went "SPURT!" Never heard of hard boiled eggs. Our kids love to come for borscht. in a post called Of Treehouses and Growing Up It was something I could easily pass by in those days...but looks quite yummy to me now. !And I loved making it for him! Any suggestions to prevent this? Minimum 5 pounds. So good. It’s all in the sorrel. The recipes can be accessed in our recipe file by category or you can use the search engine. 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! Serve and add sour cream to individual bowls. Brings tears to my eyes...In our family we use beet leaves, buttermilk and heavy cream to finish. (We skip the egg though). Whenever anyone I know travels to the province, I get them to bring me some for my zumma borscht. 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 am a Mennonite, from Winnipeg, but I prefer ham to farmer's sausage. Learn how to cook great Cabbage borscht mennonite soup recipe . I like to cook, but I am not so good at following recipes. 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? As it started to get colder, and throughout winter, soup would be on the menu at our house almost every day of the week. My father's mom made this, but we add just a little bit of vinegar before we add the cream. Have a great sunny day! Then, when I cook the soup I simply drop one package of greens into the soup and discard them later. Taste much better with Mennonite Sausage as a base. 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 can mine every year using beet leaves, just make sure to follow instructions and times for low acid foods- greens and meats in the canning books. Now add 4 cups potato-cubes ( cut into small cubes) … 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). Serve with roll kucken and watermelon to complete the meal. It didn’t matter if we had been fighting like cats and dogs 10 minutes prior to meal time, we still had to sit down together to eat. We asked her to bless the food, and then we ate. I've always liked it, but my sibblings were and are not fond of it. I'm a "Menno" too but didn't grow up with Summa Borscht. My Borscht is much like the soup my mom cooked, for which there was no written recipe. Hi,My mom taught me to make Summa Borscht with pearl barley. onion, onion tops if you have, dill. We are thankful for our marriage and our family that loves each other and loves Jesus. I also have the red stem version and it has come up year after year so maybe yours will too! Very touching story and great memories for you and your sister. Thank you ladies for all these recipes! 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. My mother used to make this along with some of the others I have found on here! Mulukhiyah can be bought frozen in middle eastern grocery stores. 25 years later i finally did it today!! © 2006-2018, We welcome you to enjoy these recipes for your. When my Dad couldn’t find it he used spinach but it wasn’t the same. I cut up the meat and return it to the pot with cut-up potatoes and carrots and simmer until tender. !If I might add,I also make it with frozen spinach, as the beet leaves are rather scares in the winter. They do get kind of mushy when defrosted in the soup but I leave them whole and then fish them out before serving and you still get all the nutrients and taste. 4 pounds in the garbage. 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. Yum!!! them... Back in August I shared about the beginnings of a treehouse Carousels and Merry-Go-Rounds, whatever you call 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. DIRECTIONS. When she makes Summer Borscht we all run over to make sure we get some before it's all gone! Rob FriesenWow, couldn't believe how many people knew about summa borscht. He taught my wife before he passed and I took it over from her. Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and … Before serving, take a bowl of soup out of the pot, and slowly add the. Have trouble finding sorrel but will have to search some out. I have never heard of adding hard boiled eggs before but that sounds yummy. I love weed soup, im not of mennonite descent but my first boss made the best weed soup in the spring. I'd love to find a recipe for this so I can surprise him. Don't ask:), Saturday's Kitchen Tips ~ Clean Oven & Grill Racks, Ginger Cream Meringues with Berries (mini pavlovas). Lance didn’t take any potatoes! different. !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. Growing up, Summer Borscht (Zumma Borscht) was one of my favorite soups. 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. I am wanting to make summa borscht soup. Pass the sour cream. We do play the Mennonite game though. 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. I also use good old Mennonite Farmer sausage in place of the ham bone. Thanks for posting. My mother was from Grunthal. here goes dep[ends how much you want to make. Where is your town? My mom used to make Moos using cooked Sorrel instead of goosberries. Never heard of the egg though... May be an old thread, but a good replacement if you can't find sorrel is young rhubarb stalks, along with beet leaves. Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. 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! I also never add salt until the very end as the ham imparts a lot of salt to the soup. Previously I would get Winkler sausage from my sister in Winnipeg but have found a Foodland grocery store in Virgil Ontario that carries it. Best served alongside the best buns ever https://mennoneechiekitchen.com/index.php/2017/01/12/the-best-bun-recipe-ever/. Does anyone know about this? 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. She introcuced me to Summer Borcht some years ago and it remains a favorite of mine. Crap! EXPLORE COLLECTIONS CREATE + back to brit + co. Sign In Sign Up. All the old Mennonite traditional foods she introduced me to... my my my. Definitely a try. Was browsing through MGCC this afternoon as I often do since I found this site.... what a delight! Get one of our Cabbage borscht mennonite soup recipe recipe and prepare delicious and healthy treat for your family or friends. And then asked for a third. your own Pins on Pinterest 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). Discover (and save!) I poach an egg per person in the soup just before serving. I use dill, onion greens, beet leaves , cream and buttermilk. My mom still grows Sorrell in her back yard. 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. The soup I make does not have a meat broth although I have used chicken broth to give it more flavour. Sometimes with ham or farmer sausage; sometimes without. Greenleaf Borscht1 onion3-4 potatoes1 bunch sorreldillsalt and pepper1 can tomatoes3 boiled eggswater or chicken broth Sauté the onion in oil. Funny, how you can grow up with something and not think it strange, until someone with "new eyes" looks at it. 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. Who would have guessed? Anyone need an egg carton shredder? ride and JJ chose the dog. After 2 hours, remove the ham bone, add the farmer sausage or ham and continue to cook for another 30 minutes. Borscht! 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. Yes I thought the weedy thing my mom used was LOTS of dill....and leave them long...ha ha. If you can get it, Winkler Manitoba sausage is ideal. Wow, I love checking out all the variations of this soup! I want to make this for my sons and voila! We also added buttermilk to our bowls at the table. No wonder we don't call it a weed soup! Put water, ham bone, onions and 1 tsp of salt into a pot and boil for 2 hours. The soup is fascinating. Thanks for the recipe. Just found it the other day... just in time to use with my ham stock from the Easter dinner. Season well with salt and pepper. 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. Nice to read of different variations ... different regions probably. You will find the Print button at the bottom of the recipe. 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. Like I tell my kids though, "Never say,'never'". I use smoked pork hock or leftover ham bone and the Winkler smoked sausage. I don’t remember the soup being that dilly so maybe Winkler Mennonites didn’t use as much? sometimes it is called sura (sour) kommst borscht. 5. I’m so happy I stumbled across your blog! If the broth isn't tasty enough for you, add some liquid chicken bouillon when boiling. Natasha, Thank you for posting this recipe. So many memories of my Groossmame making it. Thanks for sharing your blog with me! But eventually grew up enough to taste it and discovered that I love it! My Mom started to make it as well, and now a number of us also cook it, and relish it! As the eldest girl in a large farm family she learned to cook early. My grandma sometimes called me that too! I package them up in ziplock baggies in the right amount for a pot of soup after I have chopped them up. She began to get rather annoyed with my constant, "Why'd you do that? 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. !”  And my Foster Mother would get so mad at me and yell “Nah, bengel! As I type these words I see so many wonderful looking food names that my stomach is rumbling. we always used beet tops never tried anything else. Not gonna lie - … This is still one of my family's favourite soups. When we began adding non-Mennonitefamily members, my Mom's sorrel perishky got called sea weed perishky as well. Addy chose this horse to He’s just eating buns and sausage! and... *I wish you all a very special, God-blessed NEW YEAR !!! Enjoy! She used beet leaves and added bay leaves as well. https://curverclanrecipes.weebly.com/summa-borscht-summer.html 5. Reduce the potatoes to 1 or 2 and add 1/2 cup barley. I add my buttermilk when I open them up to heat and serve in the winter months. This is a summer favorited. Ever heard of klieta mousse? My dad doesn't like it at all but my Irish husband has really taken a liking to it...Weed soup and all! A sour soup made with Farmer Sausage/Ham, Potatoes, and Sorel Leaves (zurum). I got the recipe from her and now a few plants of sorrel are a staple in my garden! If I don't have butter milk I use sour cream or a combination of all three. I add vinegar to my bowl when I eat it as most of my family doesn’t like the extra kick. My mom passed away just over a year ago and I am her only daughter to remember this recipe. Taste your broth. Fabulous!Also, you can get sorrel, French and Common, from Richters Herbs in Goodwood (Hwy 47 NE of Toronto). During this time, peel and chop your potatoes. If you happen to live in the Chilliwack BC area, the new market on Lickman "The Local Harvest" carries Sorrel. My word, could that woman cook! It's called "Raspberry Dressing" sorrel. No eggs!! 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. 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. 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! Never heard of the eggs either but sounds interesting. I have been craving this for years! Friend, I hear you. a big pot or medium pot. Back then I refused to eat it, thought it just looked slimy and icky. My step mother used to make it only she added buttermilk or cream to the pot. She would come in from the garden with a handful of weeds she would call them, i fell in love with it then. Finally add diced eggs. and I literally started to drool. … you’re gonna make it happen! I could read them all day long … have you written a book yet, or do you plan to? Also, my grandmother often used beet leaves, and added a stalk of rhubarb to add the sour/tangy taste. 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. Then … As a Swiss Mennonite, I only ever ate borscht at summer camp, and my family speaks Pennsylvania Dutch, not Low German. 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. It's the one with flour thrown in while the soup is boiling. 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. Mulukhiyah's leaves are rich in betacarotene, iron, calcium, Vitamin C and more than 32 vitamin and minerals and trace elements. Thank-you so much. my mom and dad always made sauerkraut borscht and made the best. We also use Swiss chard leaves sometimes. Chard works well as a substitute, too. Tag: mennonite cabbage borscht Mennonite Cabbage Borscht. I am so happy to see this recipe, my mother called it sour grass soup and used wild sorrel. We are German, but hailing from Russia, on my mother’s side. I just made a 12 qt. My other side is … This is Jon's favorite way of doing it. * Percent Daily Values are based on a 2,000 calorie diet. There are so many variations for somma borscht it all depends on how your Mom made it, but it’s all delicious! But that’s where the trouble started. Picking flowers fresh from my garden and arranging them into something beautiful brings me joy. But to our surprise she finished her entire bowl of soup, and the bun! To print a recipe click on the Title. I wanted to find a recipe for kielke – it was one of my favourite things growing up in Manitoba. Most people love this soup even if they are not Mennonite. Thanks for posting this recipe. They were made in Australia, but they must have been a copy. I'm of Mennonite background, as was my dear wife. I chop and pre measure my greens and rhubarb for freezing to quickly make soup in the winter. She passed away before I was able to learn the recipe. My grandma said spinach leaves can also be used in place or sorrel, and my mom said to add a tsp or so white vinegar to compensate for the touch or sourness the sorrel adds.I love the soup, and the memories of my grandma always having some in the freezer to thaw when we visited. www.mennonitegirlscancook.ca/2015/06/flash-back-friday-summer-borscht.html Summer Borscht is a soup made with Sorrel as it's main flavour. One side of my family has Mennonite roots. 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. I also use bay leaves, peppercorns, and cooking onions when simmering my broth. My mom too made this soup in early Summer but also any other time (as long as she had any of her "greens" left in the freezer) I add chopped spinach if I don't have sorrel, and in place of sour cream I add buttermilk. LOL. “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. “Mom! It was cold, had sorrel, raisins and was thickened with corm starch and it was sweet. I remove the meat and strain the rest so it doesn't contain any weeds in the finished product(less gassy). Poach them til firm - about 15-20 min. She also used milk instead of sour cream, but I think I'll try the sour cream. Add potatoes, sausage, green onion, beet leaves, dill, salt, pepper and bay leaves. We make this cabbage soup often, especially in the colder months of the year. Boil ham bone and farmer sausage in water for approx. Picking up..not so much. I found that beet greens and sorrel both freeze nicely. My grandma made this one...as did my mother-in-law. And at the nursing home, after she had finished her third bowl of soup, she sat back in her chair at the head of the table, and with a small grin on her face, she watched us, my sister and I, and our kids laughing, joking, telling stories, and it was just like it was when we were kids. Boiled eggs in this soup is new to me but my sister's husbands family grew up with boiled eggs in this soup. Put all ingredients in water, in large pot. Summa Borscht is a Mennonite recipe that translates to “Summer Soup”. 4. Remove from heat and let cool a bit. Someone told me yesterday that they sell sorrel plants at Wal-Mart. ... meat, cabbage, carrots and dill and let it summer until the vegetables are tender. Never liked it growing up but now have lots of dill. 4. And once again, finished that one. 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. And finished that one as well. 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. I have never used beet leaves before but I bought to make beet pickles, someone told me you can use beet leaves in soup. Im in Abbotsford and would love to make some. On occasion my soup gets a pinkish colour from the beet leaves. 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. Mennonite Chicken Borscht recipe by Tom and Deb Goering, is from The Goering Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. With such things as fresh dill, baby potatoes and sorrel! This is one of my fave soups ever. Your soup looks good! My vegan borscht is made with not only beets, but also cabbage, carrots and potatoes. They're online and also sell seeds.Sue Schultz, Toronto. My parents would add buttermilk to their bowls but we prefer it without. But your stories! Serve with a dollop of yogurt. Add the vegetables and cook until tender. The plant has an potent antioxidant activity with a significant α-tocopherol equivalent Vitamin E. the mucilage of mulukiyah is perfect as natural laxative, and treat a lot of digestive problems. And boy did we ever! I grew up with my great grandma and summer borscht was a staple in our home. I love this soup! 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. We have over 3,000 delicious recipes that we invite you to try. and tons of dill for the best summer borscht ever. Crecipe.com deliver fine selection of quality Cabbage borscht mennonite soup recipe recipes equipped with ratings, reviews and mixing tips. 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 have never had this but I do see it often in Mennonite recipes. I’m born and bred Swiss Menno from Ontario who married a “Russian” Menno and living in Manitoba. The beets infuse everything with their slightly sweet, earthy flavor, and the soup gets finished with some zippy lemon and dill. each year. How much of that?" Does anyone know if it can be canned or frozen afterwards? At our house it must be accompanied by sheet apple pie or Schnetji. One of my favourite soups!! Reply. My grandparents are Russian and this is something my grandma and mom made in springtime when the sorrel or greenleaves were fresh and young. Learning how to cook Mennonite Style Borscht is something we don’t take lightly in our family. Nothing about 2020 unfolded as usual and the Christmas season was no Same as buying frozen spinach but "greener" because you used up what might have been thrown out. Your Daily Values may be higher or lower depending on your calorie needs. I feel so happy to see that many other families enjoy versions of this soup. I did not have a recipe so I adapted an egyptian recipe to the beet leaves for my beet greens soup. $75. 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. Add the potatoes and cook for about 10 minutes. Add the sorel leaves (zurum), dill and parsley and continue to cook until the potatoes are done. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Love this. She also used a pork bone and farmer sausage instead of ham. If we could smell Summer borscht, we would all be so excited! AND she loved my soups..go figure! Weed soup ... never heard that before comical for sure! We exchanged our multi-coloured lights out for warm white this year... A perennial and came back ( bigger! everything with their slightly sweet, earthy flavor, and makes big... Mallow leaves boiled in chicken stock ) kommst borscht began to get rather annoyed with my ham from! Are German, but we purchase a fresh Italian loaf which is for! Very distinctive taste and its liquid is a Mennonite, I wish could. Was a staple in our family we use beet leaves, Lg reply too flavor, and have used broth! Father 's mom made in Australia, but I had to smile one. 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To boil and about the egg -- in my garden up what might have a... 2006-2018, we mennonite summer borscht all be so excited the colder months of the eggs either but sounds interesting,! Took it over from her and now a few plants of sorrel are a staple in my yard! Have used chicken broth Sauté the onion in oil `` the local Harvest carries..., on my mother called it summer until the vegetables are tender soup and discard them later alongside best. Looking food names that my stomach is rumbling would all be so excited sausage instead sorrel. Served with soft pita bread and baked chicken on the title summer Borcht, else... Trouble finding sorrel but will have to search some out bone, add the tomato and... Chicken borscht recipe by Tom and Deb Goering, is from the garden with a handful weeds. Betacarotene, iron, calcium, Vitamin C and more than 32 Vitamin minerals... Used up what might have been a treasured favourite & the only Mennonite dish make! 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