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Like I tell my kids though, "Never say,'never'". My Mom started to make it as well, and now a number of us also cook it, and relish it! This is one of my fave soups ever. Carousels and Merry-Go-Rounds, whatever you call Back then I refused to eat it, thought it just looked slimy and icky. We have over 3,000 delicious recipes that we invite you to try. onion, onion tops if you have, dill. Funny, how you can grow up with something and not think it strange, until someone with "new eyes" looks at it. My mom passed away just over a year ago and I am her only daughter to remember this recipe. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. We make this cabbage soup often, especially in the colder months of the year. It is served with soft pita bread and baked chicken on the side. Summer Borscht is a soup made with Sorrel as it's main flavour. them... Back in August I shared about the beginnings of a treehouse Probably ony in our town! When she makes Summer Borscht we all run over to make sure we get some before it's all gone! Then, when I cook the soup I simply drop one package of greens into the soup and discard them later. 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? 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. Add the tomato soup and let it heat, then add salt to taste. A sour soup made with Farmer Sausage/Ham, Potatoes, and Sorel Leaves (zurum). © 2006-2018, We welcome you to enjoy these recipes for your. The recipes can be accessed in our recipe file by category or you can use the search engine. I have bowls similar to this. Reduce the potatoes to 1 or 2 and add 1/2 cup barley. Someone told me yesterday that they sell sorrel plants at Wal-Mart. Definitely rushing to mom-in-laws' tomorrow to strip her sorrel plants! Must be a regional thing - it's never occurred to me to add that to Summer Borscht! 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! Brings tears to my eyes...In our family we use beet leaves, buttermilk and heavy cream to finish. Also, my grandmother often used beet leaves, and added a stalk of rhubarb to add the sour/tangy taste. Serve and add sour cream to individual bowls. !And I loved making it for him! Add salt and pepper to taste, and more sorel (zurum) if you feel like your soup needs it. But to our surprise she finished her entire bowl of soup, and the bun! I live in the beautiful province of British Columbia on a farm with my beloved. and I literally started to drool. Who would have guessed? I also have the red stem version and it has come up year after year so maybe yours will too! As it started to get colder, and throughout winter, soup would be on the menu at our house almost every day of the week. MennoNeechie Kitchen https://mennoneechiekitchen.com/, Copyright © 2021 MennoNeechie Kitchen - Powered by CreativeThemes, Schmaundt Fat (Cream Gravy) With Sausage Drippings. 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. This soup freezes well, and makes a big batch for leftovers or for sharing. And then asked for another. Your soup looks good! Reply. Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. 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. I'm a "Menno" too but didn't grow up with Summa Borscht. It's called "Raspberry Dressing" sorrel. 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 kid you not. I saw this recipe, read the ingredients, and, like you, my under-tongue salivary glands went SPURT. I add vinegar to my bowl when I eat it as most of my family doesn’t like the extra kick. Addy chose this horse to I cut up the meat and return it to the pot with cut-up potatoes and carrots and simmer until tender. 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. It was always a competition between my sisters and I, to see who could guess which kind of soup we were having that day before we reached the house. When I want a jar of soup I add 1 cup buttermilk and 1/4 -1/2 cup cream per 1/2 gallon jar. It’s all in the sorrel. If you type in sorrel moos in the recipe search you will find the recipe for this moos. I jar it hot and refrigerate. Thanks for posting this recipe. Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and … Feb 16, 2014 - This Pin was discovered by Deborah Harvey. Poach them til firm - about 15-20 min. I found that beet greens and sorrel both freeze nicely. Checked it a month later and it had turned into slime right in the freezer. He taught my wife before he passed and I took it over from her. My Borscht is much like the soup my mom cooked, for which there was no written recipe. Mulukhiyah can be bought frozen in middle eastern grocery stores. Have trouble finding sorrel but will have to search some out. Then tempered sour cream before adding to soup, no curdling. “Mom! My grandma sometimes called me that too! Explore › guides › food › › If you don’t know what borscht soup is, it is deep red coloured soup with cabbage, beets, potatoes and maybe beans and beef. 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. Thanks for posting. Put the water and the ham in a large pot and bring to boil. 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. 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). And about the egg -- in my mom's family they poached an egg per person right in the soup before serving. After 2 hours, remove the ham bone, add the farmer sausage or ham and continue to cook for another 30 minutes. Chard works well as a substitute, too. Like Like. If I don't have butter milk I use sour cream or a combination of all three. 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. Zumma borscht has always been a treasured favourite & the only Mennonite dish I make. we live in Illinois so can't get any Mennonite sausage. I am greatly blessed to have a wife with strong Mennonite roots and that girl can cook! Don't ask:), Saturday's Kitchen Tips ~ Clean Oven & Grill Racks, Ginger Cream Meringues with Berries (mini pavlovas). in a post called Of Treehouses and Growing Up I love this soup! I have been craving this for years! I wanted to find a recipe for kielke – it was one of my favourite things growing up in Manitoba. I am in heaven!!! 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 father's mom made this, but we add just a little bit of vinegar before we add the cream. AND she loved my soups..go figure! Not exactly the same kick, but very close. I am wanting to make summa borscht soup. 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. In Egypt, one of the national dishes is Mulukhiyah s soup made out of mallow leaves boiled in chicken stock. . www.mennonitegirlscancook.ca/2015/06/flash-back-friday-summer-borscht.html as kids we would sometimes call it weed soup even tho we grew up with it at home. 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. Where is your town? If you happen to live in the Chilliwack BC area, the new market on Lickman "The Local Harvest" carries Sorrel. Serve with roll kucken and watermelon to complete the meal. When we began adding non-Mennonitefamily members, my Mom's sorrel perishky got called sea weed perishky as well. here goes dep[ends how much you want to make. Wait, what the heck is sorrel you ask? Summa Borscht is a Mennonite recipe that translates to “Summer Soup”. Have a great sunny day! Stir in beets, cucumber, and dill. I chop and pre measure my greens and rhubarb for freezing to quickly make soup in the winter. MMMMmmmmmmm. How much of that?" Greenleaf Borscht1 onion3-4 potatoes1 bunch sorreldillsalt and pepper1 can tomatoes3 boiled eggswater or chicken broth Sauté the onion in oil. One of my favourite soups!! Discover (and save!) I’m so happy I stumbled across your blog! But that’s where the trouble started. 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. https://mennoneechiekitchen.com/index.php/2017/11/15/sommer-borscht There are so many variations for somma borscht it all depends on how your Mom made it, but it’s all delicious! Our kids called it summer barf ... and loved it. Ever heard of klieta mousse? (We skip the egg though). Fabulous!Also, you can get sorrel, French and Common, from Richters Herbs in Goodwood (Hwy 47 NE of Toronto). Mennonite Chicken Borscht recipe by Tom and Deb Goering, is from The Goering Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. About the hat? Maggie says: June 9, 2015 at 4:53 am I just have to reply too. Same as buying frozen spinach but "greener" because you used up what might have been thrown out. 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. On occasion my soup gets a pinkish colour from the beet leaves. They were made in Australia, but they must have been a copy. Thanks for sharing your blog with me! But this glistening borscht is meant to be served cold, at … Any suggestions to prevent this? Taste much better with Mennonite Sausage as a base. My mom always made it with spinach instead of sorrel. The soup I make does not have a meat broth although I have used chicken broth to give it more flavour. 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. Very touching story and great memories for you and your sister. Wow, I love checking out all the variations of this soup! But eggs??? Serve with a dollop of yogurt. Picking flowers fresh from my garden and arranging them into something beautiful brings me joy. Simmer for 1 hour. I simply prefer them. Season well with salt and pepper. Never heard of the eggs either but sounds interesting. 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). Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock. We also use Swiss chard leaves sometimes. Pass the sour cream. My parents would add buttermilk to their bowls but we prefer it without. 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. 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