Mennonite Borscht is a creamy, comforting soup that brings together hearty potatoes, carrots, celery, and optional turnips with the freshness of dill and parsley. This traditional recipe is beloved for its balance of savory broth, tangy apple cider vinegar, and velvety half-and-half cream that creates a rich yet light texture.
Perfect for cozy family meals, Mennonite Borscht is simple to make in just about an hour and delivers classic homemade flavor with every spoonful. Serve it with sour cream, fresh herbs, or crispy fried onions for an authentic finishing touch. It’s a timeless soup that warms both body and soul.
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What is Mennonite Borscht?
Ever wonder why they call it “Mennonite borscht”? Does it involve wearing bonnets while stirring or perhaps a secret prayer whispered over the simmering pot? Okay, maybe not. But seriously, the name comes from the Mennonite people, known for their rich culinary traditions and commitment to simple, wholesome meals. This particular borscht is a creamy, white delight, a far cry from the deep red beetroot soups you might be familiar with.
Some say it’s because the beets are “shy” and hide their colour in this version! Either way, it’s a comforting soup that truly nourishes body and soul, because let’s be honest, ‘the way to a man’s heart is through his stomach… and maybe a bowl of creamy borscht!’ Ready to discover this unique and delicious soup? Give this Mennonite borscht recipe a try – you won’t regret it!
Key Ingredients for Mennonite Borscht:
- 1 large Onion, chopped: Provides a foundational savory flavor.
- 2 tbsp Butter: Adds richness and helps sauté the onion.
- 4 cups Chicken Broth: Forms the liquid base of the soup.
- 2 cups Diced Potatoes: Adds heartiness and texture. Peeled is preferred for a smoother consistency.
- 1 cup Diced Carrots: Contributes sweetness and color.
- 1 cup Diced Celery: Enhances the savory flavour profile.
- 1/2 cup Diced Turnip (optional): Adds a slightly peppery or earthy flavor note.
- 1/2 cup Chopped Fresh Parsley: Provides a fresh, herbal aroma and flavor.
- 1/4 cup Chopped Fresh Dill: Complements the creamy broth with its distinct taste.
- 1 tbsp Apple Cider Vinegar: Adds a touch of tanginess to balance the richness.
- 1 cup Half-and-Half Cream: Creates the signature creamy texture, avoid using heavy cream for best taste.
- Salt and Pepper to taste: Crucial for seasoning and enhancing the flavors.
- Optional Toppings: Sour cream or plain yogurt, more fresh parsley and dill, crispy fried onions.
How to Make Mennonite Borscht:
This Mennonite borscht recipe is surprisingly easy to make, taking only about an hour from start to finish. Combining simple ingredients to create a creamy, comforting, and flavourful soup.
The rich broth, combined with the tender vegetables and fresh herbs, makes it a truly satisfying meal.
Step-by-Step Instructions:
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning. The softened onion releases its aromatic compounds, forming a flavourful base for the soup.
Step 2: Build the Broth
Pour in the chicken broth, potatoes, carrots, celery, and optional turnip. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 20-25 minutes, or until the vegetables are tender. Ensure the vegetables are fully cooked for a smooth texture. Use a fork to test the tenderness of the potatoes.
Step 3: Add the Herbs
Stir in the chopped fresh parsley and dill. These herbs add a burst of freshness and aroma. Allow the herbs to simmer for a few minutes to release their flavors fully into the soup before proceeding.
Step 4: The Acidic Touch
Add the apple cider vinegar to the soup. The vinegar balances the richness and adds a subtle tanginess, enhancing the overall flavor profile. Taste and adjust the amount if necessary, keeping in mind that a little acidity goes a long way.
Step 5: Cream It Up!
Reduce the heat to low. Slowly stir in the half-and-half cream. Gently heat through, being careful not to boil. Boiling the cream can cause it to curdle. Ensure the cream is well-incorporated for a smooth, velvety texture.
Step 6: Season and Serve
Season the soup with salt and pepper to taste. Adjust according to your preferences. A dash of white pepper can also add a subtle warmth. Ladle the borscht into bowls and garnish with your favorite toppings, such as a dollop of sour cream or plain yogurt, more fresh parsley and dill, or crispy fried onions. Serve immediately and enjoy!
Why You’ll Love This Mennonite Borscht
This Mennonite borscht is a standout dish due to its incredible creaminess and fresh, herbal flavors, that will leave you utterly satisfied. Making it at home is a cost-effective way to create a comforting meal for the whole family, using simple ingredients, which is budget-friendly.
Top it off with sour cream and fresh dill for an extra layer of flavor, or customize it with crispy fried onions for a delightful crunch. If you enjoy comforting soups, you might also love a classic potato leek soup, but the creamy texture and fresh herbs in this borscht make it truly unique. Why wait? Try this Mennonite borscht recipe today and experience the magic for yourself!
What to Serve Mennonite Borscht With:
Mennonite borscht is a complete dish on its own, but you can elevate your meal by pairing it with:
- Crusty Bread: Perfect for dipping into the creamy broth.
- Grilled Cheese Sandwich: A classic comfort food combination.
- Perogies: A traditional Eastern European side that complements the borscht beautifully.
- A Fresh Salad: To balance the richness of the soup with some greens.
Top Tips for Perfecting Mennonite Borscht:
- Use Fresh Herbs: Fresh parsley and dill are essential for the best flavor. Dried herbs can be used in a pinch, but the fresh ones are superior.
- Don’t Boil the Cream: Simmer the soup gently after adding the cream to prevent curdling.
- Adjust the Acidity: Taste and adjust the amount of vinegar to suit your preference. A little tanginess brightens the flavors.
- Vegetable Substitutions: Feel free to add or substitute vegetables based on what you have on hand. Cabbage or green beans can be great additions.
- Make it Vegetarian: Use vegetable broth instead of chicken broth to make a vegetarian version.
Storing and Reheating Tips
Storing:
- Refrigeration: Store leftover Mennonite borscht in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze the borscht in freezer-safe containers or bags for up to 2-3 months. For best results, freeze it before adding the cream to prevent separation.
Reheating:
- Refrigerated Borscht: Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. If the borscht has thickened, add a little broth or water to thin it out.
- Frozen Borscht: Thaw the borscht in the refrigerator overnight. Reheat on the stovetop as described above. If you froze the soup before adding the cream, stir in the cream after reheating.
Final Thoughts:
Whether you’re a seasoned cook or just starting out, this Mennonite borscht recipe is a fantastic way to bring a taste of tradition and comfort to your table. Embrace the flavours, enjoy the process, and share this delightful dish with your loved ones. It’s more than just a soup; it’s a culinary journey through generations.
And Try also:
- Vareniki Recipe
- Butternut Squash Soup
- Mennonite Roasted Beef Tails
- Mennonite Butterscotch Pie Recipe
- Our Pinterest.
FAQs
Q: Can I use heavy cream instead of half-and-half?
A: While you can, half-and-half is recommended for its lighter texture and flavor. Heavy cream might make the soup too rich.
Q: Can I make this recipe ahead of time?
A: Yes, borscht is a great make-ahead dish. The flavors often meld together even better after a day or two in the refrigerator.
Q: Can I add meat to this borscht?
A: While traditionally vegetarian, you can add cooked chicken or ham to the soup for a heartier meal if desired.
Q: What can I use if I don’t have apple cider vinegar?
A: White vinegar or lemon juice can be used as substitutes, though they will have a slightly different flavor profile.
Q: Is there a vegan version of this recipe?
A: Yes, substitute the chicken broth with vegetable broth and use a plant-based cream alternative like oat cream or cashew cream to make it vegan.
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Mennonite Borscht
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A creamy, comforting, and flavourful Mennonite borscht made with fresh vegetables, herbs, and a touch of cream for a satisfying homemade soup.
Ingredients
- 1 large onion, chopped
- 2 tbsp butter
- 4 cups chicken broth
- 2 cups diced potatoes (peeled preferred)
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced turnip (optional)
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1 tbsp apple cider vinegar
- 1 cup half-and-half cream
- Salt and pepper to taste
- Optional toppings: sour cream or plain yogurt, more fresh parsley and dill, crispy fried onions
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until softened and translucent, about 5–7 minutes.
- Pour in chicken broth, potatoes, carrots, celery, and optional turnip. Bring to a boil, then reduce heat and simmer covered for 20–25 minutes until vegetables are tender.
- Stir in chopped parsley and dill. Simmer for a few minutes to release flavours.
- Add apple cider vinegar and adjust to taste.
- Reduce heat to low. Slowly stir in half-and-half cream, gently heating through without boiling.
- Season with salt and pepper to taste. Serve hot with optional toppings.
Notes
Avoid boiling after adding cream to prevent curdling. Fresh dill and parsley make the flavour pop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mennonite
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
thanks for this amazing soup recipe