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Zumma Borscht (Summer borscht) Recipe

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This recipe for Zumma Borscht (Summer borscht) is from Toews Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 quarts soup stock made by boiling a ham bone for 1 hour
2 cups finely chopped beet greens
½ cup chopped onion greens
⅓ cup chopped soft dill
3-4 medium potatoes, diced
salt & pepper to taste
½ cup cream (optional)
Directions:
Directions:
Farmer's sausage or Italian sausage may be substituted for the ham. After boiling it for a length of time, remove from stock pot. When cool enough to handle, cut up sausage into small bits and add back into pot. Add beet greens, onion greens, dill and potatoes. Add salt and pepper to taste. Add cream, or allow diners to add cream as preferred.
Number Of Servings:
Number Of Servings:
approx 10-12 servings
Preparation Time:
Preparation Time:
1 hour, 20 minutes, not including time for gathering from the garden.
Personal Notes:
Personal Notes:
To me, a soup recipe with prescribed amounts is a guideline. If you find the soup too thin, you would add more potatoes and beet greens. Some people like buttermilk added to this soup.

 

 

 

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