Summer or weed borscht. This borscht was described as "a soup by many names" in the Mennonite Foods and Folkways from South Russia by Norma Jost Voth.
- 10 cups water
- 3 pieces of farmer sausage, 6 inch pieces (or more)
- ½ cup chopped green onion tops
- 2 cups chopped fresh sorrel
- ⅓ cup fresh dill sprigs
- 3 – 4 medium potatoes, diced
- 3 sprigs parsley
- 1 bay leaf
- 8 peppercorns
- sour cream
- 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.