Mennonite Seasonings for Soup

A variety of soups was a staple in Mennonite homes. During the famine years or to feed a very large family, soup could be stretched to go far. Often meat would be scarce, so the base was simply water, with added potatoes and if you were lucky you had an onion.
I found the following information useful to make soup, hope that you do as well.

I had the privelage of visiting Ukraine with my aunt visiting my families homestead. Never did I ever dream that one day I would see where my parents were born. The Sauerkraut Borscht wasn't something I had ever had before and really enjoyed. I brought the recipe back with me along with many others that I will share some other day.





meatball and dumpling: onion, allspice, staranise, parsley

beef noodle: onion, bay leaf, peppercorns, parsley

beef vegetable: onion, allspice, peppercorns, parsley

borscht: onion, bay leaf, peppercorns, parsley root, parsley, allspice, star anise, little red peppers, lots of dill

butter soup: onion, bay leaf

chicken borscht: onion, bay leaf, peppercorns, dill

chicken noodle: star anise, peppersorns, bay leaf, pearsley

fish soup: onion, bay leaf, peppercorns, parsley root

green bean: onion, bay leaf, peppercorns, summer savory, parsley

navy bean: onion, bay leaf, peppercorns, summer savory, parsley

parsnip: onion, bay leaf, peppercorns, parsley

pelmenje: onion, dill

potato: onion, bay leaf, peppersorns, parsley

sauerkraut borscht: bay leaf, ginger root, parsley root, parsley, dill

summer borscht: onion, bay leaf, peppercorns, dill, parsley


Sauerkraut Borscht

2 lbs. of spare ribs
2 quarts of water
2 potatoes, cubed
1-27 0z. jar or tin of sauerkraut, rinsed and drained
2-4 medium onions, chopped
1 small piece of ginger root
1 bay leaf
19 oz can diced tomatoes
2-4 tbsp. brown sugar
for sprigs of fresh parley
few sprigs of fresh dill

Cut ribs in serving pieces. Cover with water in a large pot. Bring to a boil, skimming the foam. Simmer until meat is tender. (strain broth is you prefer)
Add potatoe, sauerkraut, onion , gingeroot and bay leaf. Cook til potato and onion are tender. Add tomatoes, sugar, parsley and dill. Boil briefly. Remove from heat and add a little crean for extra richness, if desired. LOAT GOUT SCHMACKJE. let it taste good.