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. But eggs??? Picking flowers fresh from my garden and arranging them into something beautiful brings me joy. 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. Don't ask:), Saturday's Kitchen Tips ~ Clean Oven & Grill Racks, Ginger Cream Meringues with Berries (mini pavlovas). There are so many variations for somma borscht it all depends on how your Mom made it, but it’s all delicious! Then … Not exactly the same kick, but very close. Get one of our Cabbage borscht mennonite soup recipe recipe and prepare delicious and healthy treat for your family or friends. “Mom! He’s just eating buns and sausage! My recipe calls for using buttermilk or heavy cream. ... meat, cabbage, carrots and dill and let it summer until the vegetables are tender. They were made in Australia, but they must have been a copy. Also, my grandmother often used beet leaves, and added a stalk of rhubarb to add the sour/tangy taste. 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 saw this recipe, read the ingredients, and, like you, my under-tongue salivary glands went SPURT. 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. So many memories of my Groossmame making it. Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, … 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. Brings tears to my eyes...In our family we use beet leaves, buttermilk and heavy cream to finish. Never heard of hard boiled eggs. If you type in sorrel moos in the recipe search you will find the recipe for this moos. Thanks for always posting recipes that remind me of home. Our kids called it summer barf ... and loved it. I am a Mennonite, from Winnipeg, but I prefer ham to farmer's sausage. Stir in beets, cucumber, and dill. And then asked for a third. And once again, finished that one. LOL. Same as buying frozen spinach but "greener" because you used up what might have been thrown out. She began to get rather annoyed with my constant, "Why'd you do that? I poach an egg per person in the soup just before serving. 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. (We skip the egg though). So good. them... Back in August I shared about the beginnings of a treehouse I use dill, onion greens, beet leaves , cream and buttermilk. 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. I like to cook, but I am not so good at following recipes. Great recipe, nice to see Mennonite recipes I grew up with! As a Swiss Mennonite, I only ever ate borscht at summer camp, and my family speaks Pennsylvania Dutch, not Low German. Had my local green grocer bring it in special for me one year. She would come in from the garden with a handful of weeds she would call them, i fell in love with it then. I am so happy to see this recipe, my mother called it sour grass soup and used wild sorrel. I really liked that as well. Wait, what the heck is sorrel you ask? I add my buttermilk when I open them up to heat and serve in the winter months. 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. Mulukhiyah has a very distinctive taste and its liquid is a thick, highly mucilaginous broth. Before serving, take a bowl of soup out of the pot, and slowly add the. At our house it must be accompanied by sheet apple pie or Schnetji. Taste your broth. Not gonna lie - … we always used beet tops never tried anything else. Now add 4 cups potato-cubes ( cut into small cubes) … 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! Have trouble finding sorrel but will have to search some out. AND she loved my soups..go figure! * Percent Daily Values are based on a 2,000 calorie diet. Rob FriesenWow, couldn't believe how many people knew about summa borscht. Was browsing through MGCC this afternoon as I often do since I found this site.... what a delight! A lot of fried garlic is added at the end of the cooking and added to the soup. Nothing about 2020 unfolded as usual and the Christmas season was no My Mom also used to make something she called Sorrel Moos. It is truly delicious. !”  And my Foster Mother would get so mad at me and yell “Nah, bengel! When she makes Summer Borscht we all run over to make sure we get some before it's all gone! Explore › guides › food › › Definitely rushing to mom-in-laws' tomorrow to strip her sorrel plants! . Reply. About the hat? 5. We have over 3,000 delicious recipes that we invite you to try. I have been craving this for years! Perhaps my Dad was not accustomed to it when they married, because Mom always made Cabbage Borscht. Simmer. pot of summer borscht and found a baked smoked picnic shoulder adds more flavour than mennonite farmer sausage, beet leaves, Lg. https://mennoneechiekitchen.com/index.php/2018/02/17/cabbage-borscht I’m tearing up just thinking about it. Ours may not be exactly as my mom made it but it always reminds us of family. 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. The soup I make does not have a meat broth although I have used chicken broth to give it more flavour. You will find the Print button at the bottom of the recipe. Put the water and the ham in a large pot and bring to boil. The soup is fascinating. But that’s where the trouble started. I also use bay leaves, peppercorns, and cooking onions when simmering my broth. Then tempered sour cream before adding to soup, no curdling. I’m born and bred Swiss Menno from Ontario who married a “Russian” Menno and living in Manitoba. Put all ingredients in water, in large pot. 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. 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. Who would have guessed? How much of that?" If Sorrel is not available where you live, you can also use Beet leaves. Natasha, Thank you for posting this recipe. I freeze the dill and beet tops for one pot batches. They're online and also sell seeds.Sue Schultz, Toronto. and tons of dill for the best summer borscht ever. Also can add a head of garlic and a chopped s white onion when simmering. One of my favourite soups!! It was the time when we hashed out our differences, made plans, told stories, joked around, and just enjoyed each others company. © 2006-2018, We welcome you to enjoy these recipes for your. It is served with soft pita bread and baked chicken on the side. I also use good old Mennonite Farmer sausage in place of the ham bone. We do play the Mennonite game though. My mom would serve it with fresh baked buns but we purchase a fresh Italian loaf which is great for sopping up the broth. 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 add vinegar to my bowl when I eat it as most of my family doesn’t like the extra kick. 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. Anyone need an egg carton shredder? With such things as fresh dill, baby potatoes and sorrel! I don't have access to Sorrel either, and have used beet leaves as well as spinach instead. I love weed soup, im not of mennonite descent but my first boss made the best weed soup in the spring. The beets infuse everything with their slightly sweet, earthy flavor, and the soup gets finished with some zippy lemon and dill. And finished that one as well. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. I was looking through the internet for crock dill pickle recipes and somehow ended up on your beautifully done blog. My word, could that woman cook! My grandma made this one...as did my mother-in-law. I have never used beet leaves before but I bought to make beet pickles, someone told me you can use beet leaves in soup. Learn how to cook great Cabbage borscht mennonite soup recipe . 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 want to make this for my sons and voila! I'd love to find a recipe for this so I can surprise him. Put water, ham bone, onions and 1 tsp of salt into a pot and boil for 2 hours. My step mother used to make it only she added buttermilk or cream to the pot. My mom used to make Moos using cooked Sorrel instead of goosberries. Add the potatoes and cook for about 10 minutes. 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 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”). I wanted to find a recipe for kielke – it was one of my favourite things growing up in Manitoba. 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). I love this 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. Any suggestions to prevent this? 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. I live in the beautiful province of British Columbia on a farm with my beloved. 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! My Borscht is much like the soup my mom cooked, for which there was no written recipe. 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. My mom died when I was young, so my dad continued to make her recipe. www.mennonitegirlscancook.ca/2015/06/flash-back-friday-summer-borscht.html 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 It's called "Raspberry Dressing" sorrel. My grandparents are Russian and this is something my grandma and mom made in springtime when the sorrel or greenleaves were fresh and young. We asked her to bless the food, and then we ate. Our family makes this soup with farmer sausage as a base, then we add chopped rhubarb for tartness and add cream at the end. in a post called Of Treehouses and Growing Up It's the one with flour thrown in while the soup is boiling. Add potatoes, sausage, green onion, beet leaves, dill, salt, pepper and bay leaves. sometimes it is called sura (sour) kommst borscht. 4. Lance didn’t take any potatoes! This is a summer favorited. Poach them til firm - about 15-20 min. Your Daily Values may be higher or lower depending on your calorie needs. Summer borscht...my g'daughter just requested this soup today! We also use Swiss chard leaves sometimes. 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. Didn't like that one either but will make it anyway now that I am a Grandma. A sour soup made with Farmer Sausage/Ham, Potatoes, and Sorel Leaves (zurum). 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. Why is that? This is one of my fave soups ever. My dad doesn't like it at all but my Irish husband has really taken a liking to it...Weed soup and all! A true classic soup every Ukrainian grew up on. Discover (and save!) 4 cups  slivered sorrel leaves or beet leaves. This is Jon's favorite way of doing it. I'm a "Menno" too but didn't grow up with Summa Borscht. and I literally started to drool. 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. 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. MennoNeechie Kitchen https://mennoneechiekitchen.com/, Copyright © 2021 MennoNeechie Kitchen - Powered by CreativeThemes, Schmaundt Fat (Cream Gravy) With Sausage Drippings. My mother was from Grunthal. Like I tell my kids though, "Never say,'never'". I’m so happy I stumbled across your blog! 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. 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? Back then I refused to eat it, thought it just looked slimy and icky. ... Add the chopped onions, meat, cabbage, carrots and dill and let it summer until the vegetables are tender. Last time I'll do that. We exchanged our multi-coloured lights out for warm white this year... Never heard of the eggs either but sounds interesting. and... *I wish you all a very special, God-blessed NEW YEAR !!! MMMMmmmmmmm. Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. At the moment I've got my mouth set for Summa Borscht. It's all a memory now. I have bowls similar to this. I jar it hot and refrigerate. 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. She also used a pork bone and farmer sausage instead of ham. Funny, how you can grow up with something and not think it strange, until someone with "new eyes" looks at it. Picking up..not so much. Mulukhiyah can be bought frozen in middle eastern grocery stores. This is still one of my family's favourite soups. Add the vegetables and cook until tender. It's fetting increasingly difficult to find Sorrel all right. “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. Simmer for 1 hour. Nice to read of different variations ... different regions probably. When my eye fell on the title Summer Borcht, all of a sudden tme salivary glands under my tongue went "SPURT!" I am greatly blessed to have a wife with strong Mennonite roots and that girl can cook! 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. Where is your town? Must be a regional thing - it's never occurred to me to add that to Summer Borscht! Serve with a dollop of yogurt. My mom always made it with spinach instead of sorrel. I package them up in ziplock baggies in the right amount for a pot of soup after I have chopped them up. Reduce the potatoes to 1 or 2 and add 1/2 cup barley. Add salt and pepper to taste, and more sorel (zurum) if you feel like your soup needs it. 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 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. 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. different. 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 used to have sorrel growing in my back yard, it was a perennial and came back (bigger!) Let's face it, besides Summer Borcht, what else do you use it for? I don’t remember the soup being that dilly so maybe Winkler Mennonites didn’t use as much? He taught my wife before he passed and I took it over from her. 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. Thank-you so much. I also never add salt until the very end as the ham imparts a lot of salt to the soup. Serve and add sour cream to individual bowls. But your stories! But to our surprise she finished her entire bowl of soup, and the bun! I am in heaven!!! 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. Someone told me yesterday that they sell sorrel plants at Wal-Mart. Add the sorel leaves (zurum), dill and parsley and continue to cook until the potatoes are done. Weed soup ... never heard that before comical for sure! Taste much better with Mennonite Sausage as a base. Boiled eggs in this soup is new to me but my sister's husbands family grew up with boiled eggs in this soup. Enjoy! as kids we would sometimes call it weed soup even tho we grew up with it at home. I've always liked it, but my sibblings were and are not fond of it. Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces. Mom always bought it from Morden Manitoba. I started using Swiss Chard and Spinach in place of the sorrel. !If I might add,I also make it with frozen spinach, as the beet leaves are rather scares in the winter. Crecipe.com deliver fine selection of quality Cabbage borscht mennonite soup recipe recipes equipped with ratings, reviews and mixing tips. 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