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Summer Borscht
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Description
Summer Borscht was a traditional soup among the Mennonites who immigrated from Russia in the mid 1870s. “We can hardly wait for our first taste of this soup in the spring,” wrote my mother about this recipe. “As soon as the dill peeks through the ground, our mouths begin to water for this flavorful soup.” Here is the recipe as my mother wrote it. A little more or less of any of the ingredients will still make a tasty soup.
Ingredients
- 1 whole Ham Hock
- 15 cups Water
- 2 cups Beet Leaves, Chopped
- 2 cups Onion Greens, Chopped
- 1 cup Dill Chopped
- 2 cups New Potatoes, Peeled And Diced
- ½ cups Sour Cream
Preparation
Cook ham hock in water for about 1 hour. Add beet leaves, onion greens, dill and new potatoes and simmer until potatoes are done. Add sour cream before serving.
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