Mennonite Borsht Recipes

GERMAN BORSCHT

Steps:

• In a large stock pot boil the ham hocks with water and chicken broth to cover the hocks.
• Boil until the ham hocks fall off the bones
• If the hocks are very greasy, cool the whole pot in the fridge. Skim off the extra fat as it hardens and rises to the top of the soup pot.
• Remove the soup bones if desired.
• Return the pot to the stove and heat it to medium heat.
• Add vegetables except potatoes and cabbage slices. cook on low boil for 30 minutes.
• Put in the potato chunks and boil additional 20 minutes.
• Add the spices and cabbage and boil 30 minutes or until cabbage is fork tender.

CABBAGE BORSCHT MENNONITE SOUP

Steps:

• Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
• Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

CABBAGE BORSCHT MENNONITE SOUP RECIPE

Steps:

• Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove. Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

SUMMA BORSCHT

Steps:

• 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.

SOMMA (SUMMER) OR KRUT (WEED) BORSCHT

Steps:

• To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock.
• Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces.
• Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock.
• Cook this until potatoes are done.
• Add the farmer sausage pieces back into the soup.
• Add salt to taste.
• Serve hot with heaping tablespoon of sour cream in each serving.
• Good served with fresh homemade brown bread.
• The farmer sausage can be substituted with a smoked ham hock.

MENNONITE BORSHT

Steps:

• Place beef bone in a large soup pot and cover with water.
• Simmer for 1-3 hours.
• Cut the meat off the bone and discard bone.
• If time permits, let the broth sit in the fridge overnight so that fat hardens.
• Remove hardened fat and discard.
• Add onions, bay leaf, dillweed, parsley, peppercorns (place peppercorns in a spice ball, or else you'll have to fish them out at the end), carrots and cabbage.
• Bring to a boil and simmer for 10 minutes.
• Add potatoes, salt and pepper.
• Simmer until all vegetables are tender.
• If broth is not flavourful enough, add some beef bouillon.
• Stir in tomato juice or soup.
• Continue cooking until soup is hot.
• Serve in soup bowls.
• If desired, add some sour cream or cream to your bowl.