Summa Borscht

Summa Borscht

13 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Robin C
Recipe by  Robin C

“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!”

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Ingredients

Adjust Servings

Original recipe yields 2 quarts

Directions

  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)

Rate This Recipe
Wasp74
13

Wasp74

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.

LINDSAY88
12

LINDSAY88

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.

ANN7258
11

ANN7258

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

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Beef and Beet Borscht

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Gramma's Summa Borscht