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Summa Borscht

SUBMITTED BY: Robin C

"This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!"
PREP TIME  25 Min
COOK TIME  40 Min
READY IN  1 Hr 5 Min
SERVINGS & SCALING
Original recipe yield: 2 quarts
    
About  scaling  and  conversions

INGREDIENTS

  • 5 cups diced red potatoes
  • 7 cups water
  • 4 teaspoons salt
  • 1 1/4 cups green onions, chopped
  • 1/3 cup chopped fresh dill
  • 2 cups buttermilk
  • 1 cup half-and-half

DIRECTIONS

  1. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2008 by Wasp74
My grandmother is also a german mennonite, and she used to make this soup except with ham stock as the base, otherwise pretty much identical. To be honest, one of the best soups I have ever had.

0 users found this review helpful


 
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Recipe Submitter:

Robin C
Cooking Level: Intermediate
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 96

  • Total Fat: 4.1g
  • Cholesterol: 14mg
  • Sodium: 1254mg
  • Total Carbs: 11g
  •     Dietary Fiber: 3.1g
  • Protein: 4.9g

VIEW DETAILED NUTRITION

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