No eggs!! Whenever my Foster Mother would make soup, she would take a bag of buns out of the freezer and bake them in the oven to defrost them, and we would always be so happy that we were having soft, warm buns with our soup. Back then I refused to eat it, thought it just looked slimy and icky. Nothing about 2020 unfolded as usual and the Christmas season was no Zumma borscht has always been a treasured favourite & the only Mennonite dish I make. Rob FriesenWow, couldn't believe how many people knew about summa borscht. At our house it must be accompanied by sheet apple pie or Schnetji. https://mennoneechiekitchen.com/index.php/2017/11/15/sommer-borscht Pass the sour cream. Now I've moved and want to get it started again, but I've only been able to find an annual version in the greenhouses here (Pittsburgh). About a month and a half before my Foster Mother passed away, my sister came out from Manitoba with the intention of going to visit with her, possibly for the last time, to have one last meal together. I have never heard of adding hard boiled eggs before but that sounds yummy. Mulukhiyah has a very distinctive taste and its liquid is a thick, highly mucilaginous broth. Picking flowers fresh from my garden and arranging them into something beautiful brings me joy. sometimes it is called sura (sour) kommst borscht. So many memories of my Groossmame making it. Addy chose this horse to Why is that? It is served with soft pita bread and baked chicken on the side. It comes in a packet, like other Knorr soup mixes.Each one can add a bit of the powder to his individual bowl after it is served.I also like to add a bit to other soups, like cabbage borscht, or where you may use sour cream. A true classic soup every Ukrainian grew up on. But this glistening borscht is meant to be served cold, at … I freeze my beet leaves all the time but have never had them turn to slime in the freezer... maybe your freezer isn't working? Then tempered sour cream before adding to soup, no curdling. as kids we would sometimes call it weed soup even tho we grew up with it at home. I like to cook, but I am not so good at following recipes. When I go to visit her tonight I will have to tell her I have my own recipe and will make it when she comes out.Thanks again for all your recipes.Alvina. My mom in law said they collected the "weed" which is a wild sorrel that you can find in ditches I'm also thinking young nettles might work. My vegan borscht is made with not only beets, but also cabbage, carrots and potatoes. … you’re gonna make it happen! Your Daily Values may be higher or lower depending on your calorie needs. When my Dad couldn’t find it he used spinach but it wasn’t the same. My Borscht is much like the soup my mom cooked, for which there was no written recipe. Someone told me yesterday that they sell sorrel plants at Wal-Mart. They're online and also sell seeds.Sue Schultz, Toronto. I am so happy to see this recipe, my mother called it sour grass soup and used wild sorrel. And finished that one as well. Used 1 pound, vacuum packed and froze the rest. Bring water to a boil in a large pot. I would fill my bowl with broth and sausage, and eat bun after bun after bun, dipping it into the delicious broth, every now and then shoving a piece of farmer sausage into my mouth, until one of my sisters would catch on to what I was doing and rat me out. In ethnic Mennonite cuisine, borscht refers to a whole range of seasonal vegetable soups based on beef or chicken stock – from spring borscht made with spinach, sorrel and chard to summer borscht with cabbage, tomatoes, maize and squash to fall and winter borscht with cabbage, beets and potatoes. In the summer I make small packages(dill, onion greens and beet leaves all rolled up well in a small rubber band)and freeze them (well packaged so the smell won't transfer). Great recipe, nice to see Mennonite recipes I grew up with! well about a large quart of sauerkraut , dice up some potatoes then lots of big chunks of onions and buy a parsnip or 2 , boil and at last add sweet cream salt and pepper for taste. And lastly, when the potatoes, meat, greens (lots of dill and parsley) are cooked, I add a good bit of buttermilk- at least 1/2 litre (2-3c. 25 years later i finally did it today!! Learn how to cook great Cabbage borscht mennonite soup recipe . “But I Didn’t Inhale”: Mennonite Politician Confesses to Consuming Borscht February 11, 2019 Andrew Food and Drink OTTAWA, ON In a recent television interview, Canadian MP Lina Klippenstein confessed to consuming large quantities of komst borscht during her “wild college days.” “I’m not going to lie to you,” said Klippenstein. My mom also made this soup, my favorite. I feel so happy to see that many other families enjoy versions of this soup. No wonder we don't call it a weed soup! Bengel! Definitely a try. We make it several times during the summer...and in the winter with frozen spinach.My brother saves beet leaves for Mom to use.Love it! I was looking through the internet for crock dill pickle recipes and somehow ended up on your beautifully done blog. Carousels and Merry-Go-Rounds, whatever you call Just found it the other day... just in time to use with my ham stock from the Easter dinner. Then … 4 cups  slivered sorrel leaves or beet leaves. She also used milk instead of sour cream, but I think I'll try the sour cream. The Wildlife Zoo called this ride their Carousel. During this time, peel and chop your potatoes. Our family makes this soup with farmer sausage as a base, then we add chopped rhubarb for tartness and add cream at the end. DIRECTIONS To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock. My 18 yr. old grandson lives in Toronto.He came for a visit recently.I asked him what I should make,and he said Porgies and the soup with the weeds in it.He meant summer Borscht...HE LOVED IT! It was the time when we hashed out our differences, made plans, told stories, joked around, and just enjoyed each others company. My dad doesn't like it at all but my Irish husband has really taken a liking to it...Weed soup and all! Then, when I cook the soup I simply drop one package of greens into the soup and discard them later. I go by taste and sometimes add and subtract things, so here is what I have copied down from what my mom and dad have told me. Mulukhiyah's leaves are rich in betacarotene, iron, calcium, Vitamin C and more than 32 vitamin and minerals and trace elements. each year. We placed a small bowl of soup and a bun in front of her, expecting that she wasn’t going to be eating much of it. We do play the Mennonite game though. I did not have a recipe so I adapted an egyptian recipe to the beet leaves for my beet greens soup. My mother was from Grunthal. I love this soup! As we would be talking and laughing and joking, telling our stories, she would always sit back in her chair at the head of the table. As the eldest girl in a large farm family she learned to cook early. After 2 hours, remove the ham bone, add the farmer sausage or ham and continue to cook for another 30 minutes. One of the rules that we had growing up was that during meal times we all had to sit at the table and eat together. When we began adding non-Mennonitefamily members, my Mom's sorrel perishky got called sea weed perishky as well. Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. © 2006-2018, We welcome you to enjoy these recipes for your. Have a great sunny day! Explore › guides › food › › We are thankful for our marriage and our family that loves each other and loves Jesus. Thanks for posting. This is a summer favorited. But eggs??? It didn’t matter if we had been fighting like cats and dogs 10 minutes prior to meal time, we still had to sit down together to eat. I am wanting to make summa borscht soup. She used beet leaves and added bay leaves as well. I've always liked it, but my sibblings were and are not fond of it. I haven't had it either, but I had to smile at one of your comments. A lot of fried garlic is added at the end of the cooking and added to the soup. Our kids called it summer barf ... and loved it. Smoked ham hock for the stock. I can mine every year using beet leaves, just make sure to follow instructions and times for low acid foods- greens and meats in the canning books. But that’s where the trouble started. Im in Abbotsford and would love to make some. 5. Somma Borscht - a Mennonite soup 6-8 cups water 1/2 pound smoked farmer sausage cut in slices or smoked ham 1 tablespoon salt 1/4 teaspoon black pepper Boil together in large pot for 30 minutes. I also have the red stem version and it has come up year after year so maybe yours will too! Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces. 5. I'm a "Menno" too but didn't grow up with Summa Borscht. 4. Taste your broth. Fresh sorrel will instantly lose it's beautiful bright green as soon as it hits the hot broth but don't let that put you off from trying this soup. I got the recipe from her and now a few plants of sorrel are a staple in my garden! Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. It’s super hearty. This is Jon's favorite way of doing it. Add the vegetables and cook until tender. https://mennoneechiekitchen.com/index.php/2018/02/17/cabbage-borscht Reduce the potatoes to 1 or 2 and add 1/2 cup barley. Mennonite Chicken Borscht recipe by Tom and Deb Goering, is from The Goering Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. Remove from heat and let cool a bit. “Mom! DIRECTIONS. Fabulous!Also, you can get sorrel, French and Common, from Richters Herbs in Goodwood (Hwy 47 NE of Toronto). Are you familiar with that? Wait, what the heck is sorrel you ask? A sour soup made with Farmer Sausage/Ham, Potatoes, and Sorel Leaves (zurum). Let's face it, besides Summer Borcht, what else do you use it for? Always took everything out before adding potatoes tho. 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