So this is a popular Mennonite soup and this is my version which most people would probably not recognize as Sommerborscht which literally means "summer" "soup".
If you want to try something new give this easy recipe a try. I don't usually cook by recipe and the pictures for this make a giant pot - as you can see by my pot pictures but below I have given you the recipe for a smaller amount.
Ingredients
1/2 a farmer sausage (must be Mennonite farmer sausage)
1 large onion
2 cans of spinach
1 green onion
2 medium potatoes
1 litre quart) of batter milk
dill - fresh if possible (as much as you like - I like a lot)
1 tsp of salt (and then salt to taste)
1 litre water (quart)
1.) Cut the farmer sausage into small medallions - this works great when it is partially frozen or if thawed with a really sharp knife. Put them in a single layer on a cookie sheet or pizza pan on parchment (for easy cleanup) - bake at 450 for about 6 or 7 minutes and then throw them in your soup pot.
2.) Chop onion into approximately 1/4 inch pieces or a bit bigger if you like rustic, which I do - add to your soup pot
3.) Chop potatoes into small cubes - I like using the french fry maker to get uniform sizes - add to your pot
4.) Chop up your dill and add it to your pot
5.) Chop up your green onion and add to your pot
6.) Open your two cans of spinach and add them to your pot - I usually chop them a bit in the can
7.) Add your litre of buttermilk
8.) Add your salt
9.) As soon as the potatoes are cooked you can actually eat it but it does taste better if you let it simmer for a couple of hours and then even better next day.
10.) When serving it at add fresh cream, if you have a cow - lucky you, if not use whipping cream and eat with fresh homemade buns and homemade butter - if you have a cow.
If you like it to be even more sour you can add either sour cream or oddly Ranch Dressing instead of the cream before serving.
Below are pictures I took when I made this soup today in my big pot!
The above along with 2 farmer sausages for this size pot. I inherited a vacuum sealer and it is amazing for preserving dill and other things when you get them fresh at the store or from the garden - just chuck them in the freezer and it smells just like fresh cut from the garden when you open it in the middle of winter.
This is how much dill, green onion and potatoes goes into my big pot. Then I add about a gallon of water and 2 litres of buttermilk.
