Borscht Recipe ✶ 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!

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

Cooking 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.

Nutrition Facts

• calories135
• carbohydrateContent20.4 g
• cholesterolContent13.6 mg
• fatContent4.2 g
• fiberContent2 g
• proteinContent5 g
• saturatedFatContent2.5 g
• sodiumContent1248.3 mg
• sugarContent4.3 g