Summa Borscht recipe

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Ingredients

5 cups diced red potatoes
7 cups water
4 teaspoons salt
1 ¼ cups green onions, chopped
⅓ cup chopped fresh dill
2 cups buttermilk
1 cup half-and-half

Nutrition Info

135 calories
carbohydrate: 20.4 g
cholesterol: 13.6 mg
fat: 4.2 g
fiber: 2 g
protein: 5 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1248.3 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 quarts

Recipe Note

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!

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