In the realm of Ukrainian cuisine, there exists a delightful dish that embodies the essence of summer's bounty: Somma, also known as Summer or Krut Weed Borscht. This vibrant soup, steeped in tradition, is a symphony of flavors and textures that will tantalize your taste buds and transport you to the heart of Ukraine's culinary heritage.
As you embark on this culinary journey, you'll encounter a delectable array of recipes that showcase Somma's versatility. From the classic recipe that captures the traditional essence of this dish, to variations that incorporate unique ingredients and cooking techniques, each recipe offers a distinctive take on this beloved soup. Whether you prefer a simple and rustic approach or a more elaborate and refined version, you're sure to find a recipe that suits your palate and culinary preferences.
The classic Somma recipe forms the cornerstone of this collection, providing a foundation of fresh, seasonal ingredients that come together in perfect harmony. You'll learn how to select the finest crut weed, also known as purslane, and combine it with a medley of vegetables, herbs, and spices to create a soup that is both refreshing and deeply satisfying. Variations on this classic recipe introduce exciting twists, such as the addition of tender meatballs or the use of tangy fermented beet kvass as a base.
For those seeking a more contemporary take on Somma, there are recipes that incorporate modern culinary techniques and ingredients. One such recipe features the innovative use of sous vide cooking to achieve exceptionally tender meat, while another showcases the vibrant flavors of roasted vegetables that add a delightful smoky depth to the soup.
No matter which recipe you choose to embark on, Somma promises a culinary experience that is both authentic and utterly delicious. Its vibrant colors, enticing aromas, and symphony of flavors will make it a summertime staple in your kitchen, enjoyed by family and friends alike. So, prepare to be captivated by the magic of Somma, and embark on a culinary adventure that celebrates the essence of Ukrainian summer.
SUMMER BORSCHT
Provided by Ina Garten
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
SUMMA BORSCHT
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!
Provided by Robin C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 135 calories, Carbohydrate 20.4 g, Cholesterol 13.6 mg, Fat 4.2 g, Fiber 2 g, Protein 5 g, SaturatedFat 2.5 g, Sodium 1248.3 mg, Sugar 4.3 g
SOMMA (SUMMER) OR KRUT (WEED) BORSCHT
This borscht was discribed as "a soup by many names" in the Mennonite Foods and Folkways from South Russia" by Norma Jost Voth. Reading the recipes in this book, one old recipes reads "a grocery sackful of greens", so the amount of greens in this soup may vary. I grew up in a mennonite home but I can't remember ever having this soup. It was later on in life after moving to Winnipeg I got to taste this soup and thought it rather interesting. I mentioned it to Dad one day and he explained -"Weed Soup?!" I guess that is why we never had it at home. Sorrel is used in this soup. It is classified as a wild herb, a perennial herb of the buckwheat family. It gives a sour taste, so added to a soup gives it a distinct, tangy flavor. This soup is good served hot, with a heaping tablespoon of sour cream and a freshly baked slice of brown bread.
Provided by Shar-on
Categories German
Time 2h30m
Yield 1 pot of soup
Number Of Ingredients 11
Steps:
- To the water in a large soup pot, add the farmer sausage and cook for about 1 hour: this makes your soup stock.
- Remove the pieces of sausage and let cool, then remove the casing and cut up into bit size pieces.
- Add potatoes, onion greens, dill green, parsley, sorrel, bay leaf and peppercorns (in a spice bag or container) to the stock.
- Cook this until potatoes are done.
- Add the farmer sausage pieces back into the soup.
- Add salt to taste.
- Serve hot with heaping tablespoon of sour cream in each serving.
- Good served with fresh homemade brown bread.
- The farmer sausage can be substituted with a smoked ham hock.
Nutrition Facts : Calories 510.6, Fat 0.7, SaturatedFat 0.2, Sodium 97.2, Carbohydrate 115.8, Fiber 15.5, Sugar 6.2, Protein 14
CLEAR SUMMER BORSCHT
Borscht, an Eastern European beet soup, carries with it strong associations of dark, ceaseless Russian winters. But this glistening borscht is meant to be served cold, at the height of summer. Light, lemony and infused with garlic, the soup is utterly refreshing, even thirst-quenching. If you enrich it with yogurt, the color will be dark pink. If you don't, it will be a clear, dark red.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer. Cover and simmer 30 minutes. Add the lemon juice, remaining salt, and sugar and continue to simmer, uncovered, for 20 minutes. Remove from the heat and add the garlic.
- Allow to cool, then cover and chill (you can speed this process by transferring the soup to a bowl and placing the bowl in an ice bath). Taste and adjust seasoning. Remove the garlic cloves.
- Place 2 tablespoons yogurt, if desired, into the center of chilled soup bowls. Ladle in the soup. Garnish with diced cucumber and minced dill or chives.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 905 milligrams, Sugar 13 grams
RUSSIAN CABBAGE BORSCHT
Make and share this Russian Cabbage Borscht recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
Tips:
- For the most flavorful somm, use fresh, young somma leaves. If you can't find somma, you can substitute other leafy greens, such as spinach, kale, or collard greens.
- To make the somm more hearty, add some diced potatoes, carrots, or beets.
- If you like a more sour somm, add some vinegar or lemon juice to taste.
- Serve somm hot or cold, with a dollop of sour cream or yogurt.
Conclusion:
Somm is a delicious and nutritious soup that is enjoyed by people all over the world. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. Whether you like it hot or cold, sour or sweet, somm is sure to be a hit at your next gathering.
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