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 from the book Mennonite Food and Folkways by Norma Jost Voth. 




meatball and dumpling: onion, allspice, star anise, 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, peppercorns, bay leaf, parsley

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, peppercorns, parsley

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

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

I had the privilege of visiting Ukraine with my aunt visiting my families homestead back in 2001. 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.

Sauerkraut Borscht

2 lbs. of spare ribs
2 quarts of water
4 potatoes, cubed
1-27 0z. jar or tin of sauerkraut, rinsed and drained
4 medium onions, chopped
1 small piece of ginger root
1 bay leaf
28 oz can diced tomatoes
1 tablespoon honey
4 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 potato, sauerkraut, onion , gingerroot 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).