Zumma (green) Borscht

Years ago I attended a potluck where my Mennonite friend Eva brought this Zumma Borscht. Recently I came across the recipe and now I can�t count how many times I made this soup over the summer. So here it is tested and approved...

2 L (8-9 cups) boiling water

200-300 g (7 to 10 oz) smoked pork sausage, cubed (I like the double smoked from the Polish Food Centre)

15 ml (1 tbsp) salt

1 L (about 4 cups) potatoes, peeled and cubed (or, if using small red potatoes, cut into halves or quarters without peeling)

500 ml (2 cups) sorrel, slivered (or beet tops, slivered)

250 ml (1 cup) green onion tops, chopped

50 ml (about 3 1/2 tbsp) fresh dill, chopped

15 ml (1 tbsp) fresh parsley, chopped

125 ml (1/2 cup) heavy cream


In a large pot or stockpot, bring water to boil and add smoked sausage,salt and potatoes, bring to a boil and cook for 5-10 minutes. Add sorrel or beet greens, green onions, dill, parsley and bay leaf, and cook for 20-30 minutes or until vegetables are tender. Just before serving, remove from heat and add cream.