1/2 pound / 250 g bulk sausage
Brown in soup pot and drain all but a spoonful of fat. Remove meat.
1 cup / 250 ml onion, green onions, or chives (chopped)
garlic scapes to taste (minced; optional)
Sauté in reserved fat until soft. Return sausage to soup pot.
4 cups / 1 L chicken or vegetable broth
1 cup / 250 ml potatoes (diced)
salt and pepper to taste
Add, bring to boil, reduce heat, and simmer until potatoes are soft, 10-15 minutes.
11/2 cups / 375 ml evaporated milk
1-3 cups / 250-750 ml fresh spinach, kale, dandelion, lambs quarters, purslane, burdock, watercress, or other tender young greens (chopped)
parsley to taste (chopped; optional)
Add and cook until tender (just a minute for spinach, a few extra minutes for greens such as kale or dandelion). Garnish each bowl with freshly grated Parmesan cheese.
Somma Borscht variation: Substitute chopped cooked ham and ham broth. Reduce milk to 1/4 cup / 60 ml. Use tangy fresh sorrel if available, but if not, add 1 tablespoon vinegar with the greens, plus 2-4 tablespoons chopped fresh dill. Optional: Carefully break an egg or two into the hot soup and cook without stirring until eggs are cooked. Or serve with chopped hard-cooked eggs.
Alison Froese-Stoddard, Winnipeg, Manitoba
Anna Enns, Winnipeg, Manitoba
arah Beachy, Harrisonburg, Virginia
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