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!"


1 h 5 m servings 135 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  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 flav...

Neeeds meat; ham or sausage, and sorrel, or what we called on the farm "sour weeds". Then it is perfect!

My great grandmother made this soup and it is a family favorite. I'm so glad I found this saskatchewan recipe! It is almost the same, but hers starts with browning mennonite or farmer sausage ...

This helped me out as my husbands family makes it but nobody follows a recipe... and I do know that they use beet greens fresh in the summer and spinach in the winter. The best part is the fa...

I was really happy to find this recipe, my grandma was also german mennonite but as she has passed on i couldn't get her recipe. This tasted very similar to hers, except as others have added she...

I make a stock using farmer sausage, then add the potatoes, dill, salt and pepper. The when almost done add green onion tops and sorrel. Finish with sour cream that has had hot broth added to it...

My father --and only my father out of a household of eleven people -- would eat this soup every Friday. He found it hearty and satisfying. My siblings and I found it bland because of the butte...