Thursday, 19 June 2014

Summer Borscht

The garden is growing and it inspired me to make a traditional Mennonite summer soup, usually called Zumma Borscht or Weed Soup. It looks terrible, but it tastes amazing - smokey, salty, sour & creamy. It is traditionally made with Sorrel, but if you try to find it in the store, you'll probably have a hard time. So unless you happen to grow sorrel in your garden or have a local farmer's market that carries it, you'll have to opt for the more modern greens like chard, beet greens, kale or spinach. I personally like the red of the chard, so that's my pick!

Summer Borscht

1 Tbsp Cooking Oil
1/2 cup diced onion
2 cups smoked farmer sausage, cut into bite sized pieces
2 cloves garlic, minced
6 cup water
1 Tbsp Salt
2 cup cubed potatoes
2 cups greens (Sorrel is traditional, but chard, beet greens, kale, spinach all work great)
1/2 cup fresh dill, chopped
1 Tbsp fresh parsley, chopped
1 Bay Leaf
1 tsp Vinegar
1 cup half & half or light cream
1/2 cup sour cream

Cook onion and sausage in the oil until onion starts to brown. Add garlic and cook for 30 seconds. Add water, salt & potatoes. Cook for 10 minutes then add greens, dill, parsley, bay and vinegar. Bring to a boil and simmer for 10-15 minutes until potatoes are tender. Add creams, stir well and serve with more sour cream and fresh dill if desired.


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