Summa Borscht

Summa Borscht

Robin C 0

"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!"

Ingredients 1 h 5 m {{adjustedServings}} servings 135 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1248 mg
  • 50%

Based on a 2,000 calorie diet

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  1. 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.
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Reviews 13

  1. 15 Ratings


My grandmother is also a german mennonite, and she used to make this soup except with ham stock as the base, otherwise pretty much identical. To be honest, one of the best soups I have ever had.


Definitely needs a hambone stock to start this soup off and make it truly Mennonite fare...


I made a few changes simply due to personal preference and of course due to tradition of how my grandma used to make it. I boiled the potatoes in chicken broth instead of water to add more flavour. I also threw in carrots and onions and raw farmer sausage at the same time and let it boil for 45 minutes. Added lots of dill and then pureed it in the blender as my kids don't like potatoes but will eat it this way. I added half and half cream only. Amazing flavour and my house smelled great. Definitly going to be a staple in my household this winter.