Mennonite Borscht Food

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CABBAGE BORSCHT MENNONITE SOUP



Cabbage Borscht Mennonite Soup image

This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.

Provided by Alea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 14

2 pounds beef soup bones
2 quarts water, or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, minced
1 ½ tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
½ star anise
1 teaspoon salt
1 pinch ground black pepper
1 ½ cups chopped tomato
½ cup heavy cream

Steps:

  • Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
  • Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g

SOMMA (SUMMER) OR KRUT (WEED) BORSCHT



Somma (summer) or Krut (weed) Borscht image

This borscht was discribed as "a soup by many names" in the Mennonite Foods and Folkways from South Russia" by Norma Jost Voth. Reading the recipes in this book, one old recipes reads "a grocery sackful of greens", so the amount of greens in this soup may vary. I grew up in a mennonite home but I can't remember ever having this soup. It was later on in life after moving to Winnipeg I got to taste this soup and thought it rather interesting. I mentioned it to Dad one day and he explained -"Weed Soup?!" I guess that is why we never had it at home. Sorrel is used in this soup. It is classified as a wild herb, a perennial herb of the buckwheat family. It gives a sour taste, so added to a soup gives it a distinct, tangy flavor. This soup is good served hot, with a heaping tablespoon of sour cream and a freshly baked slice of brown bread.

Provided by Shar-on

Categories     German

Time 2h30m

Yield 1 pot of soup

Number Of Ingredients 11

10 cups water
3 pieces of farmer sausage, 6 inch pieces (or more)
1/2 cup chopped green onion top
2 cups chopped fresh sorrel
1/3 cup fresh dill sprig
3 -4 medium potatoes, diced
3 sprigs parsley
1 bay leaf
8 peppercorns
salt
sour cream

Steps:

  • To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock.
  • Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces.
  • Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock.
  • Cook this until potatoes are done.
  • Add the farmer sausage pieces back into the soup.
  • Add salt to taste.
  • Serve hot with heaping tablespoon of sour cream in each serving.
  • Good served with fresh homemade brown bread.
  • The farmer sausage can be substituted with a smoked ham hock.

Nutrition Facts : Calories 510.6, Fat 0.7, SaturatedFat 0.2, Sodium 97.2, Carbohydrate 115.8, Fiber 15.5, Sugar 6.2, Protein 14

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