|Vol. 13 No. 2||
Summer Borscht…Sorrel and Such
On the first warm days of early spring, the first green shoots of sorrel or Saurump were eagerly awaited by farm families very tired of ‘cooking from the flour sack.’ Each garden had at least one flourishing Saurump plant and children dared each other to chew a mouthful of the sharp, sour green leaves. Together with stinging nettle and rhubarb, sorrel enriched winter-bland diets not only with flavor, but with badly needed vitamins and minerals.
We usually tasted it first in
Sommeborscht made with a ham bone stock, tiny potatoes stolen from
the edges of new plants, sliced onion greens, with the limp
chopped sorrel leaves swimming in the mix. Some cooks beat eggs into fresh
cream and added this during the last few minutes. This mixture tended to
look like a dog’s breakfast but tasted heavenly. The aroma alone brought
the men in from the barns and fields, and loud slurping added gusto
to the table conversation. Later in the summer, beet tops were used
in Sommerborscht as well as sorrel, but sorrel had a better flavour.
Sorrel Soup with Hambone
Boil for ½ an hour.
Sorrel soup with Chicken Stock
Platz with Sorrel
Memory, History, Thanksgiving: A Time to Celebrate
In 1948, 3765 Mennonite refugees arrived in Canada, the largest number of post-WWII Mennonite ‘DPs” to arrive between 1947 and 1952. Next fall we will celebrate the sixtieth anniversary of this escape to freedom.
A special committee, under the umbrella of MHSBC’s Events Committee, is at work planning this event, which will take place in conjunction with the annual fundraising banquet.
At left, a group of Mennonites leaves Austria enroute to Canada.