Somma (Summer) or Krut (Weed) Borscht
This borscht is described as a soup with many names in Mennonite Foods and Folkways from South Russia by Norma Jost Voth. One old recipe calls for a grocery sackful of greens, so the amount of greens can vary. Sorrel, a wild herb, is used and gives a sour, tangy flavor. This soup is delicious served hot with sour cream and brown bread.
This borscht is described as a soup with many names in Mennonite Foods and Folkways from South Russia by Norma Jost Voth. One old recipe calls for a grocery sackful of greens, so the amount of greens can vary. Sorrel, a wild herb, is used and gives a sour, tangy flavor. This soup is delicious served hot with sour cream and brown bread.
- Carbohydrate 2.62081 g
- Cholesterol 23.4 mg
- Fat 7.20326 g
- Fiber 0.0265 g
- Protein 1.77495 g
- Saturated Fat 4.48298 g
- Serving Size 1 1 pot of soup (2430g)
- Sodium 119.444000080139 mg
- Sugar 2.59431 g
- Trans Fat 0.37094 g
- Calories 81 calories
Step-by-step
- Add farmer sausage to 10 cups of water in a large soup pot and cook for about 1 hour to make the soup stock.
- Remove the sausage, let cool, remove the casing, and cut into bite-sized pieces.
- Add potatoes, onion greens, dill, parsley, sorrel, bay leaf, and peppercorns (in a spice bag or container) to the stock.
- Cook until the potatoes are done.
- Add the sausage pieces back into the soup.
- Add salt to taste.
- Serve hot with a heaping tablespoon of sour cream.
- Serve with fresh homemade brown bread.
- Note: Farmer sausage can be substituted with smoked ham hock.
Somma (Summer) or Krut (Weed) Borscht: A Taste of Mennonite Heritage
Growing up in a Mennonite home, the aroma of simmering soups and stews was a constant comfort. While many traditional recipes were staples on our table, there was one that remained elusive – Somma (Summer) or Krut (Weed) Borscht. I only encountered this unique soup much later in life, after moving to Winnipeg. The name itself intrigued me – "Weed Soup"? It wasn't exactly the most appetizing moniker, but the taste was a revelation. A rich, tangy broth, brimming with vibrant greens and hearty potatoes, it was a far cry from the somewhat bland description of its name.
My father, upon hearing my enthusiastic description of this newfound culinary delight, chuckled and explained the origin of the name "Weed Soup." Apparently, the abundance of greens used – sorrel being a prominent star – often came from foraged wild plants. This wasn't just any weed, of course. Sorrel, with its distinctive sour tang, added a complex layer of flavor to the soup, a characteristic that sets it apart from other borscht variations. The "sackful of greens" mentioned in the old recipes is no exaggeration; the amount is quite generous, creating a robust and flavorful broth. This wasn't a precise measurement, a testament to the adaptable nature of traditional cooking, where resourcefulness and seasonality were paramount. The recipes were passed down through generations, evolving with each family, each cook, mirroring their unique circumstances. The soup, it seemed, was more about the spirit of community and resourcefulness than adhering to strict measurements.
The preparation itself is deceptively simple. The foundation of the soup, a rich broth simmered with farmer sausage (or smoked ham hock for a variation), sets the stage for the vibrant medley of greens to shine. The addition of potatoes provides a comforting heartiness, the perfect counterpoint to the tartness of the sorrel. Each ingredient plays its role, contributing to the tapestry of flavors and textures that make this borscht so unique. It's a testament to the wisdom of making the most of what nature provides. While some might consider the abundant greens 'weeds,' the taste speaks volumes about the beauty of embracing what's available and transforming seemingly humble ingredients into something extraordinary. The simplicity of the recipe is a reflection of the Mennonite practicality and resourcefulness, where food was both nourishment and a celebration of community and shared heritage.
Serving the borscht is an experience in itself. A generous dollop of sour cream adds a creamy richness, a final touch that elevates the flavors to new heights. The accompanying brown bread, freshly baked, offers a perfect contrast to the tangy soup and completes the hearty meal. The contrast between the tart sorrel, the rich broth, and the creamy sour cream is a symphony of textures and tastes, one that lingers long after the last spoonful has been savored. This borscht, then, is more than just a soup; it's a journey through time, a reflection of a rich culinary history, and a testament to the enduring power of simple, wholesome ingredients.
More than just a meal, it's a story. A story of resourcefulness, adapting recipes to available resources; a story of community, sharing recipes and traditions across generations; a story of flavors, the subtle tang of sorrel blending seamlessly with the richness of the broth and the comforting warmth of the potatoes. The story of Somma (Summer) or Krut (Weed) Borscht is a story worth savoring, one spoonful at a time, a testament to the enduring spirit of Mennonite cooking and the beauty of transforming simple ingredients into something extraordinary.
The simple act of making this soup connects me to a heritage I'm still discovering. It's a journey of taste and tradition, a way to connect with my roots and share a part of my cultural history with others. Each bowl is a small window into a larger story, a reminder of the simplicity and richness of traditional Mennonite cuisine, and a flavorful tribute to the generations who came before, sharing their bounty and wisdom through a simple bowl of soup. This is not just a recipe; it's a legacy. And it's a legacy I am honored to share.
