Somma or Krut Borscht
German Somma or Krut Borscht Recipe with Sausage and Sour Cream
Introduction
Somma or Krut Borscht is a traditional Ukrainian soup that is bursting with flavor and vibrant colors. This hearty soup is perfect for a cold winter day or any time you are craving a comforting and delicious meal.
History
Somma or Krut Borscht has been a staple in Ukrainian cuisine for centuries. It is a dish that has been passed down through generations, with each family adding their own unique twist to the recipe. This soup is often enjoyed during holidays and special occasions, as it is a symbol of warmth and hospitality.
Ingredients
- 10 cups of water
- 3 pieces of farmer sausage, cut into 6-inch pieces (or more)
- 0.5 cup of chopped green onion tops
- 2 cups of chopped fresh sorrel
- 0.33 cup of fresh dill sprigs
- 3-4 medium potatoes, diced
- 3 sprigs of parsley
- 1 bay leaf
- 8 peppercorns
- salt
- sour cream
How to prepare
- In a large soup pot, add water and farmer sausage. Cook for about 1 hour to make the soup stock.
- Remove the sausage pieces and let them cool. Then, remove the casing and cut them into bite-sized pieces.
- To the stock, add potatoes, onion greens, dill greens, parsley, sorrel, bay leaf, and peppercorns (in a spice bag or container).
- Cook until the potatoes are done.
- Add the sausage pieces back into the soup.
- Season with salt to taste.
- Serve hot with a heaping tablespoon of sour cream in each serving.
- It pairs well with fresh homemade brown bread.
- If desired, the farmer sausage can be substituted with a smoked ham hock.
Variations
- For a vegetarian version, omit the farmer sausage and add extra vegetables such as carrots, celery, and bell peppers.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the soup.
Cooking Tips & Tricks
Be sure to cook the farmer sausage for at least 1 hour to create a rich and flavorful soup stock.
- Removing the casing from the sausage and cutting it into bite-sized pieces will ensure that every bite is packed with delicious sausage flavor.
- Adding the sorrel and dill greens towards the end of cooking will help to preserve their fresh and vibrant flavors.
- Season the soup with salt to taste, as the amount needed may vary depending on the saltiness of the sausage.
- Serving the soup with a dollop of sour cream adds a creamy and tangy element that complements the flavors of the soup perfectly.
Serving Suggestions
Serve the soup hot with a side of fresh homemade brown bread for a complete and satisfying meal.
Cooking Techniques
Cooking the farmer sausage in the water for an extended period of time will help to infuse the soup with a rich and savory flavor.
Ingredient Substitutions
Smoked ham hock can be used as a substitute for the farmer sausage for a different flavor profile.
Make Ahead Tips
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.
Presentation Ideas
Garnish the soup with a sprig of fresh dill or parsley for a pop of color and freshness.
Pairing Recommendations
Pair this soup with a crisp green salad or a side of pickled vegetables for a well-rounded meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.
Nutrition Information
Calories per serving
250 per serving
Carbohydrates
25g per serving
Fats
12g per serving
Proteins
15g per serving
Vitamins and minerals
This soup is rich in vitamins A and C, as well as iron and potassium.
Alergens
This recipe contains dairy (sour cream) and meat (sausage).
Summary
Somma or Krut Borscht is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.
Summary
Somma or Krut Borscht is a delicious and comforting Ukrainian soup that is perfect for any occasion. Packed with flavor and nutrients, this soup is sure to become a family favorite. Enjoy a bowl of this hearty soup with a side of fresh bread for a satisfying and delicious meal.
How did I get this recipe?
The memory of finding this recipe for the first time is a special one. It was many years ago, when I was just a young girl living in a small village in Eastern Europe. I remember it was a crisp autumn day, the leaves were falling from the trees and there was a chill in the air. My mother had sent me to the market to pick up some vegetables for dinner, and as I wandered through the stalls, I came across an old woman selling a variety of pickled vegetables.
I was drawn to her stall, fascinated by the jars of brightly colored pickles and jars of borscht lining the shelves. The old woman noticed my interest and began to chat with me, telling me stories of her youth and the recipes she had learned over the years. She was a kind soul, with a twinkle in her eye and a warmth in her voice that made me feel like I was talking to my own grandmother.
As we talked, she told me about a special recipe for somma or krut borscht that had been passed down through her family for generations. She explained that it was a traditional dish in her homeland, made with a variety of pickled vegetables and a rich broth that simmered for hours on the stove. She described the flavors and aromas of the dish in such vivid detail that I could almost taste it myself.
I was captivated by her story, and the thought of making this special borscht for my own family filled me with excitement. I asked her if she would be willing to share the recipe with me, and she nodded with a smile, handing me a handwritten card with the ingredients and instructions.
That night, I rushed home to my mother, eager to tell her about the recipe I had discovered. Together, we gathered the ingredients and set to work in the kitchen, following the old woman's instructions to the letter. We chopped and stirred, simmered and tasted, until finally, the borscht was ready to serve.
As we sat down to eat, the rich aroma of the borscht filled the room, and I could see the anticipation in my family's eyes as they took their first spoonful. The flavors were unlike anything we had ever tasted before - tangy and savory, with a hint of sweetness from the pickled vegetables.
From that day on, somma or krut borscht became a staple in our household, a dish that we would make for special occasions and family gatherings. I would often think back to that chance encounter at the market, and the kind old woman who had shared her recipe with me. I felt grateful for her generosity and the way she had opened my eyes to the world of traditional cooking.
Years passed, and I continued to perfect the recipe, adding my own twists and variations to make it truly my own. I shared it with friends and neighbors, who would always ask for seconds and thirds, praising the flavors and asking for the recipe themselves.
Now, as I sit in my kitchen, surrounded by jars of pickled vegetables and simmering pots of borscht, I can't help but feel a sense of pride in the dish that has become such a beloved part of my family's culinary tradition. The memory of that special day at the market will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And as I take a sip of the steaming borscht, I am filled with gratitude for the recipes and traditions that have been passed down to me, and the joy of sharing them with those I love.
Categories
| Dill Leaf Recipes | German Recipes | German Soups | Green Onion Recipes | Potato Recipes | Sausage Recipes | Sorrel Recipes |