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!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

Nutrition Facts

135 calories; 4.2 g total fat; 14 mg cholesterol; 1248 mg sodium. 20.4 g carbohydrates; 5 g protein; Full Nutrition


Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/09/2008
My grandmother is also a german mennonite and she used to make this soup except with ham stock as the base otherwise pretty much identical. To be honest one of the best soups I have ever had. Read More
(16)

Most helpful critical review

Rating: 2 stars
12/17/2008
My father --and only my father out of a household of eleven people -- would eat this soup every Friday. He found it hearty and satisfying. My siblings and I found it bland because of the buttermilk. Give me the borscht with beets please. Read More
(5)
17 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/09/2008
My grandmother is also a german mennonite and she used to make this soup except with ham stock as the base otherwise pretty much identical. To be honest one of the best soups I have ever had. Read More
(16)
Rating: 4 stars
08/11/2008
Definitely needs a hambone stock to start this soup off and make it truly Mennonite fare... Read More
(13)
Rating: 5 stars
09/30/2009
I made a few changes simply due to personal preference and of course due to tradition of how my grandma used to make it. I boiled the potatoes in chicken broth instead of water to add more flavour. I also threw in carrots and onions and raw farmer sausage at the same time and let it boil for 45 minutes. Added lots of dill and then pureed it in the blender as my kids don't like potatoes but will eat it this way. I added half and half cream only. Amazing flavour and my house smelled great. Definitly going to be a staple in my household this winter. Read More
(12)
Advertisement
Rating: 3 stars
02/10/2012
Neeeds meat; ham or sausage and sorrel or what we called on the farm "sour weeds". Then it is perfect! Read More
(10)
Rating: 5 stars
05/20/2009
My great grandmother made this soup and it is a family favorite. I'm so glad I found this saskatchewan recipe! It is almost the same but hers starts with browning mennonite or farmer sausage in the pan then drain the fat but keep the brown bits in the pan for flavor. She used to use fresh greens from her garden (nobody knows exactly what they were!) but I used fresh dill and parsley. She didn't use buttermilk either just half and half at serving time. This is a delicious hearty soup. My husband loves it (without half and half). My kids hated it the first time and loved it the second time can't wait to see how the third time goes tonight! Read More
(7)
Rating: 3 stars
10/22/2009
I was really happy to find this recipe my grandma was also german mennonite but as she has passed on i couldn't get her recipe. This tasted very similar to hers except as others have added she always used farmer sausage. When i made it I didn't have any on hand so i used fresh bacon bits instead and it still tasted great! I also think it just isn't the same without buttermilk that is what i believe adds the extra kick! Read More
(6)
Advertisement
Rating: 5 stars
09/13/2010
This helped me out as my husbands family makes it but nobody follows a recipe... and I do know that they use beet greens fresh in the summer and spinach in the winter. The best part is the farmers sausage!!! Read More
(6)
Rating: 2 stars
12/17/2008
My father --and only my father out of a household of eleven people -- would eat this soup every Friday. He found it hearty and satisfying. My siblings and I found it bland because of the buttermilk. Give me the borscht with beets please. Read More
(5)
Rating: 4 stars
06/16/2011
I make a stock using farmer sausage then add the potatoes dill salt and pepper. The when almost done add green onion tops and sorrel. Finish with sour cream that has had hot broth added to it so it doesnt curdle. Yummy! Read More
(4)