CABBAGE BORSCHT MENNONITE SOUP
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
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
SUMMA BORSCHT
This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Provided by Robin C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.
Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g
MENNONITE BORSHT
Borsht is a traditional Russian-Mennonite soup, normally served with buns (zwieback). (An adopted recipe.)
Provided by Julesong
Categories Meat
Time 4h30m
Yield 1 large pot of soup
Number Of Ingredients 12
Steps:
- Place beef bone in a large soup pot and cover with water.
- Simmer for 1-3 hours.
- Cut the meat off the bone and discard bone.
- If time permits, let the broth sit in the fridge overnight so that fat hardens.
- Remove hardened fat and discard.
- Add onions, bay leaf, dillweed, parsley, peppercorns (place peppercorns in a spice ball, or else you'll have to fish them out at the end), carrots and cabbage.
- Bring to a boil and simmer for 10 minutes.
- Add potatoes, salt and pepper.
- Simmer until all vegetables are tender.
- If broth is not flavourful enough, add some beef bouillon.
- Stir in tomato juice or soup.
- Continue cooking until soup is hot.
- Serve in soup bowls.
- If desired, add some sour cream or cream to your bowl.
BORSHT
Make and share this Borsht recipe from Food.com.
Provided by KittyKitty
Categories Vegetable
Time 10m
Yield 4 cup
Number Of Ingredients 6
Steps:
- Combine beets and broth in container of electric blender or food processor , process until smooth.
- Combine beet puree, sour cream, pepper, and lemon juice, stir well. Chill. Sprinkle each serving with chives.
Nutrition Facts : Calories 179.9, Fat 12.5, SaturatedFat 7, Cholesterol 31.1, Sodium 386.7, Carbohydrate 13.7, Fiber 2.4, Sugar 11.5, Protein 4.9
SOMMA (SUMMER) OR KRUT (WEED) BORSCHT
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
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
GERMAN CABBAGE BORSCHT
This is really called Compst Borscht but I didn't know how to spell that!! My mother-in-law shared this recipe with me. It jars well and makes a large batch. A family favorite. Top with sour cream or float rye bread on top before serving..
Provided by Erica_Hildebrand
Categories Lunch/Snacks
Time 1h30m
Yield 20-25 serving(s)
Number Of Ingredients 12
Steps:
- Cut all vegetables into bite size pieces.
- Cut sausage into ½ inch rounds.
- Chop cabbage into bite size pieces also.
- Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
- Cook for 15 to 20 minutes then add tomatoes and cream.
- Cook until the vegetables and sausage are tender.
Nutrition Facts : Calories 120.8, Fat 4.6, SaturatedFat 2.8, Cholesterol 16.3, Sodium 77.1, Carbohydrate 18.8, Fiber 3.4, Sugar 5.3, Protein 2.7
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