Somma (Summer) or Krut (Weed) Borscht Recipe
This unique and tangy summer borscht, lovingly described as “a soup by many names” in Mennonite Foods and Folkways from South Russia by Norma Jost Voth, brings together an unusual combination of wild herbs and hearty flavors. Known locally by different names, this soup is a testament to the versatility and creativity of Mennonite cooking. While the exact recipe varies from family to family, many consider this dish a refreshing summer staple, ideal for warm days. A key ingredient, sorrel, imparts a delightful tang, making the soup both sour and satisfying. For many, it’s an acquired taste, but once you try it, you’ll be captivated by the depth of flavor and comfort it provides.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 10 cups |
| Farmer sausage | 3 sausages |
| Green onion top | ½ bunch |
| Fresh sorrel | 2 cups, chopped |
| Fresh dill sprig | 1/3 bunch |
| Potatoes | 3-4 medium, peeled and diced |
| Parsley | 3 tablespoons, chopped |
| Bay leaf | 1 leaf |
| Peppercorns | 8 whole |
| Salt | To taste |
| Sour cream | 1 heaping tablespoon per serving |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 510.6 |
| Fat | 0.7 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 97.2 mg |
| Carbohydrates | 115.8 g |
| Fiber | 15.5 g |
| Sugars | 6.2 g |
| Protein | 14 g |
Instructions
| Step | Instructions |
|---|---|
| 1 | In a large soup pot, add the water and farmer sausage. Bring to a boil and simmer for about 1 hour. This step creates your soup stock. |
| 2 | Once the sausage has cooked, remove the pieces from the pot and let them cool. Afterward, remove the casings and cut the sausage into bite-sized pieces. |
| 3 | To the stock, add the diced potatoes, chopped green onion tops, fresh dill, parsley, sorrel, bay leaf, and peppercorns (place the peppercorns in a spice bag or container to make it easier to remove them later). |
| 4 | Let the soup simmer until the potatoes are tender and fully cooked. |
| 5 | Return the cut-up farmer sausage to the soup, stirring well to combine all ingredients. |
| 6 | Season with salt to taste. If you prefer a richer flavor, you can also adjust the amount of salt to your liking. |
| 7 | Serve the soup hot with a generous tablespoon of sour cream in each serving to add richness and creaminess. |
| 8 | This borscht pairs perfectly with a slice of freshly baked homemade brown bread for an extra layer of comfort and tradition. |
Tips for the Perfect Somma or Krut Borscht
- Sausage Substitution: If you don’t have farmer sausage, you can substitute it with a smoked ham hock. This adds a different flavor profile to the soup but still maintains its heartiness.
- Sorrel Variations: Sorrel can sometimes be tricky to find, but it’s the key to the distinct tanginess of this soup. If you can’t find fresh sorrel, consider using a combination of spinach and a small amount of lemon juice to mimic the flavor, although it won’t be quite the same.
- Texture Adjustments: For a thicker soup, you can blend a portion of the potatoes and liquid together before adding the sausage back into the soup. This will make the soup creamier.
- Serving Suggestion: Enjoy this soup with a generous dollop of sour cream and a slice of hearty brown bread for a complete, satisfying meal.
This Somma or Krut Borscht is a simple yet flavorful representation of Mennonite heritage, perfect for a warm summer day. It’s not only delicious but also brings together the healthful benefits of wild herbs and fresh vegetables in one hearty bowl. Try it today and enjoy the authentic taste of South Russian Mennonite cooking right in your own kitchen.
