Ingredients for Somma Summer Or Krut Weed Borscht
- 8 cups water
- Sausage
- Green Onion Top
- Fresh Sorrel
- Fresh Dill Sprig
- 2 lbs potatoes, peeled and diced
- 1/2 cup chopped fresh parsley
- 2 bay leaves
- 1 tsp black peppercorns
- Salt to taste
- Sour cream, for serving
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How to Make Somma Summer Or Krut Weed Borscht
- In a large soup pot, combine 8 cups of water and the farmer sausage (or ham hock). Bring to a boil, then reduce heat and simmer for 1 hour. This creates a flavorful broth.
- Remove the sausage (or ham hock) from the pot and let cool slightly. Once cool enough to handle, remove the casing from the sausage and cut into bite-sized pieces. If using a ham hock, shred the meat.
- Add the diced potatoes, chopped onion greens, dill, parsley, sorrel, bay leaves, and peppercorns to the broth.
- Bring the soup back to a simmer and cook until the potatoes are tender, about 20-25 minutes.
- Stir in the prepared sausage (or ham hock) pieces.
- Season the borscht with salt to taste.
- Heat through and serve hot, topped with a generous spoonful of sour cream.
- Enjoy your delicious borscht with a slice of fresh homemade brown bread, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
0g
Carbs
38g
