Somma Borscht: A Taste of Summer’s Bounty

My earliest memories of summer are intertwined with the scent of my grandmother’s garden – the rich earth, the sharp tang of herbs, and the promise of the season’s first harvest. While she was known for her incredible preserves and pickles, one dish always stood out: a vibrant green soup, brimming with the fresh, slightly sour taste of sorrel. She called it “Krut Borscht,” and though the name sounded strange to my young ears, the taste was undeniably comforting and uniquely delicious. It was summer in a bowl, a reminder of the abundance and simple pleasures of the season.

Recipe Overview: Somma or Krut Borscht

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 6-8
• Yield: 1 pot of soup
• Dietary Type: Varies (can be adapted to Dairy-Free)

Ingredients:

• 10 cups water
• 3 pieces of farmer sausage, 6-inch pieces (or more)
• 1/2 cup chopped green onion top
• 2 cups chopped fresh sorrel
• 1/3 cup fresh dill sprig
• 3-4 medium potatoes, diced
• 3 sprigs parsley
• 1 bay leaf
• 8 peppercorns
• Salt to taste
• Sour cream for serving

Equipment Needed:

• Large soup pot
• Cutting board
• Sharp knife
• Spice bag or container (optional)

Instructions:

1. In a large soup pot, add the water and farmer sausage. Cook over medium heat for about 1 hour. This step is crucial as it creates the foundation of your flavorful soup stock.
2. Remove the sausage from the pot and allow it to cool slightly. Once cool enough to handle, remove the casing and cut the sausage into bite-sized pieces. Set aside.
3. Add the diced potatoes, chopped green onion tops, fresh dill, parsley sprigs, chopped fresh sorrel, bay leaf, and peppercorns (placed in a spice bag or container for easy removal later) to the soup stock.
4. Continue cooking the soup until the potatoes are tender, approximately 20-30 minutes. Check for doneness by piercing a potato cube with a fork; it should yield easily.
5. Return the cut-up farmer sausage pieces to the soup.
6. Season the soup with salt to taste. Remember that the sausage already contains salt, so add gradually and taste as you go.
7. Serve the Somma Borscht hot. Garnish each serving with a generous heaping tablespoon of sour cream.
8. Enjoy with a slice of fresh homemade brown bread for a truly comforting meal.

Expert Tips & Tricks:

• Enhance the stock: For a richer, more intense flavor, consider using homemade chicken or vegetable stock in place of water.
• Adjusting the sourness: The amount of sorrel determines the soup’s tartness. Start with 2 cups and add more to taste if you prefer a more pronounced sour flavor.
• Spice Bag Alternative: If you don’t have a spice bag, tie the peppercorns and bay leaf in a piece of cheesecloth or simply add them directly to the soup and remove them before serving.
• Prepping Ahead: The soup base (stock and vegetables) can be made a day in advance. Store it in the refrigerator and add the sausage just before serving.
• Sautéed Onions: For a deeper flavor profile, try sautéing some diced onion in a little butter or oil before adding it to the soup.
• Vegetarian/Vegan Version: To make this soup vegetarian or vegan, omit the farmer sausage and use vegetable broth. You can add smoked tofu or mushrooms for a similar smoky flavor.

Serving & Storage Suggestions:

Serve Somma Borscht hot, garnished with a dollop of sour cream and a sprig of fresh dill or parsley. It pairs beautifully with crusty bread, rye bread, or even a simple salad.

Leftover Somma Borscht can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage (up to 2 months). When reheating, gently warm the soup over medium heat, stirring occasionally. Freezing may slightly alter the texture of the potatoes, but the flavor will remain intact.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	50mg	17%
Sodium	800mg	33%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	5g	N/A
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions:

• Meat Options: Instead of farmer sausage, consider using smoked ham hock, kielbasa, or even leftover roast pork.
• Vegetable Additions: Feel free to add other seasonal vegetables like carrots, celery, or zucchini to the soup.
• Herbs: Experiment with different herbs like chives, lovage, or even a touch of mint for a unique twist.
• Dairy-Free: For a dairy-free version, substitute the sour cream with a plant-based alternative like cashew cream or coconut cream.
• Grain additions: Try adding barley, rice, or buckwheat (kasha). These additions add a heartier, more filling quality to the soup. Add about 1/4 cup of rinsed grains along with the potatoes and adjust the cooking time accordingly until the grains are tender.

FAQs (Frequently Asked Questions):

Q: What is farmer sausage?
A: Farmer sausage is a type of smoked sausage, often made with pork and seasoned with garlic and spices. It adds a distinctive smoky flavor to the borscht.

Q: Can I use dried sorrel if I can’t find fresh?
A: While fresh sorrel is preferred, you can use dried sorrel as a substitute. Use about 1/4 cup of dried sorrel for every 2 cups of fresh sorrel and rehydrate it in warm water for about 15 minutes before adding it to the soup.

Q: How can I make the soup less sour?
A: If the soup is too sour for your liking, you can add a pinch of sugar or a small amount of cream to balance the flavors.

Q: Can I freeze this borscht?
A: Yes, this borscht freezes well. Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 2 months.

Q: Is there a way to make it spicier?
A: Absolutely. Add a pinch of red pepper flakes along with the peppercorns for a subtle kick. Or, for more intense heat, consider adding a chopped jalapeño pepper.

Final Thoughts:

Somma Borscht, or Krut Borscht, is more than just a soup; it’s a celebration of summer’s bounty, a taste of tradition, and a comforting reminder of simpler times. I urge you to try this recipe and experience the unique flavors of this classic dish. Don’t be afraid to experiment with variations and substitutions to make it your own. And please, share your feedback and stories with me – I’d love to hear how you enjoy this taste of summer! Pair it with a crisp, dry white wine or a refreshing glass of iced tea for the perfect summer meal.