Somma Borscht: A Taste of Mennonite Heritage

I remember the first time I encountered Somma Borscht. It wasn’t in my grandmother’s kitchen, filled with the aromas of baking and simmering. Instead, it was at a small, unassuming cafe in Winnipeg’s Exchange District. The server, seeing my bewildered expression as I scanned the menu, described it as “a taste of summer in a bowl.” The tart, tangy broth, punctuated by the earthy greens and savory sausage, was unlike anything I’d ever had. It was a flavor that spoke of simple ingredients, carefully combined, and a heritage rich with tradition, a far cry from my own Mennonite upbringing. It was then I knew I had to try making it myself, to taste the past through the present.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: About 8
• Yield: 1 pot of soup
• Dietary Type: Varies (can be dairy-free if sour cream is omitted)

Ingredients

• 10 cups water
• 3 pieces of farmer sausage, about 6 inches each (or more, to taste)
• 1/2 cup chopped green onion tops
• 2 cups chopped fresh sorrel
• 1/3 cup fresh dill sprigs
• 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
• Knife
• Spice bag or container (optional)

Instructions

1. In a large soup pot, combine the water and farmer sausage. Bring to a boil, then reduce heat and simmer for about 1 hour. This step is crucial as it creates the foundation of your flavor-packed broth.

2. Remove the farmer sausage from the pot and set aside to cool slightly. Once cool enough to handle, remove the casing from the sausage. Discard the casing and cut the sausage into bite-sized pieces.

3. Add the diced potatoes, chopped green onion tops, dill sprigs, parsley sprigs, chopped sorrel, bay leaf, and peppercorns (placed in a spice bag or container for easy removal later) to the soup stock.

4. Simmer the soup until the potatoes are tender, about 20-30 minutes. You can test for doneness by piercing a potato piece with a fork; it should slide through easily.

5. Return the cut-up farmer sausage pieces to the soup.

6. Season the soup with salt to taste. Remember that the sausage will already impart some saltiness, so start with a small amount and adjust as needed.

7. Serve the Somma Borscht hot, with a heaping tablespoon of sour cream in each serving.

8. Enjoy with a slice of freshly baked brown bread for a complete and satisfying meal.

Expert Tips & Tricks

• Boosting the Broth: For a richer, more intense broth, consider browning the farmer sausage in a pan before adding it to the water. This will add depth and complexity to the flavor.
• Sorrel Savvy: Sorrel can be quite tart, so taste as you go and adjust the quantity to your preference. If you find it too sour, a pinch of sugar or a dollop of sour cream can help balance the flavors.
• Herb Harmony: Don’t be afraid to experiment with other herbs. Fresh chives, lovage, or even a bit of lemon balm can add unique nuances to the soup.
• Spice Bag Success: Using a spice bag or container for the peppercorns and bay leaf makes it easy to remove them before serving, preventing any accidental bites.
• Prep Ahead Power: You can make the broth ahead of time and store it in the refrigerator for up to 3 days. Simply add the vegetables and sausage when you’re ready to serve.
• Vegetarian Variation: While traditionally made with farmer sausage, you can easily make a vegetarian version by using vegetable broth and adding beans or lentils for protein. Smoked paprika can mimic the smoky flavor of the sausage.

Serving & Storage Suggestions

Serve Somma Borscht hot, garnished with a generous dollop of sour cream and a sprinkle of fresh dill or parsley. A crusty slice of homemade brown bread is the perfect accompaniment for soaking up the flavorful broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions, but be careful not to overheat.

Somma Borscht can also be frozen for longer storage. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. When ready to serve, thaw the soup overnight in the refrigerator and reheat as directed above. Freezing may slightly alter the texture of the potatoes, but the flavor will remain intact.

Nutritional Information

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

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	50mg	17%
Sodium	800mg	35%
Total Carbohydrate	25g	9%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	15g	30%

Variations & Substitutions

• Smoked Ham Hock: Instead of farmer sausage, use a smoked ham hock to impart a different smoky flavor. Simmer the ham hock in the water for at least 2 hours to create a rich, flavorful broth.
• Vegan Borscht: Omit the farmer sausage and sour cream. Use vegetable broth and add white beans or lentils for protein. Consider adding a touch of smoked paprika to mimic the smoky flavor of the sausage.
• Creamy Borscht: For a richer, creamier soup, stir in a dollop of crème fraîche or heavy cream just before serving (in addition to or instead of the sour cream).
• Regional Greens: Experiment with different greens based on availability and preference. Spinach, kale, or even beet greens can be used in addition to or in place of the sorrel.
• Potato Power: Use different varieties of potatoes for varying textures and flavors. Yukon Gold potatoes will provide a creamy texture, while red potatoes will hold their shape better.

FAQs (Frequently Asked Questions)

Q: What is sorrel, and where can I find it?
A: Sorrel is a leafy green herb with a tart, lemony flavor. It’s often found in farmers’ markets or specialty grocery stores, especially during the spring and summer months.

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 1-2 tablespoons of dried sorrel for every 2 cups of fresh sorrel.

Q: How can I make the soup less sour?
A: If the soup is too sour for your taste, add a pinch of sugar or a dollop of sour cream to balance the flavors. You can also use less sorrel in the recipe.

Q: Can I add other vegetables to the soup?
A: Absolutely! Feel free to add other vegetables such as carrots, celery, or beets to the soup for added flavor and nutrition.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Final Thoughts

Somma Borscht is more than just a soup; it’s a taste of history, a connection to the past, and a celebration of simple, wholesome ingredients. I encourage you to try this recipe and experience the unique flavors of Mennonite heritage. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. Share your feedback and let me know how it turns out! And for the perfect pairing, enjoy your Somma Borscht with a side of warm, crusty bread and a refreshing glass of iced tea.