<head><style>body{font-size:10pt;font-family:arial,sans-serif;background-color:#ffffff;color:black;}p{margin:0px;}</style></head><body id="compText"><font size="4"><font face="arial, sans-serif"><font color="#0b5394">Is it possible that borscht became whatever was on hand for foodstuffs at the time? Or maybe it was the term used for soup in general. I don't remember my Oma and Uroma ever using recipes. My mother learned by watching her mother and that's how my sisters and I learned. Ask Oma what's for dinner and her answer would be short and sweet....soup. </font></font></font><div><br></div><div><div><font size="4"><font face="arial, sans-serif"><font color="#0b5394">Living in Wisconsin, and near Milwaukee, we grew up on a lot of the meats from a Polish/German Metzgerei. Our favorite is Kiszka. I can't tell you exactly what it's made of, but I suspect it has a little bit of "everything" and then everything that's left over. You remove the casing, cut it into a pan with a little water. Heating it on low will break up the sausage into a mush, and then you add eggs to bind it together. It's wonderful, but it's an acquired taste. My husband and his Irish family have tasted it but you could easily see they did not like it....but then they're Irish! What do they know when it comes to German and Polish delicacies? </font></font></font></div><div><span style="color: rgb(11, 83, 148); font-size: large; "><br></span></div><div><span style="color: rgb(11, 83, 148); font-size: large; ">The name of the sausage shop is European Homemade Sausage Shop and it's in Milwaukee. They will ship orders if anyone is interested.</span></div><div><font size="4"><font face="arial, sans-serif"><font color="#0b5394"><br></font></font></font></div><div><font size="4"><font face="arial, sans-serif"><font color="#0b5394">Beth Burke</font></font></font></div><div><font size="4"><font face="arial, sans-serif"><font color="#0b5394">Verona, WI</font></font></font></div><div><font size="4"><font face="arial, sans-serif"><br><br></font></font>-----Original Message-----<br>>From: "Foote, Daniel" <dfoote@okstate.edu><br>>Sent: Sep 13, 2013 11:59 AM<br>>To: ger-poland-volhynia@sggee.org<br>>Subject: Re: [Ger-Poland-Volhynia] borscht<br>><br>>I'm well aware that Borscht is predominately (even originally?) beet-based.<br>>However, I have personally never encountered of Mennonites eating<br>>beet-based Borscht, no matter what region they came from. I am curious if<br>>there is an explanation for this. Climate? Beets vs. cabbage?<br>><br>>A Mennonite cookbook I have has:<br>>- Swiss Galician: beets, onino, parsley, salt, flour, vinegar, cream<br>>- Swiss Volhynia: navy beans, ham/pork hock, cloves, beets, potatoes, sour<br>>cream, onion<br>>- Polish Michalin: soup bone, cabbage, green onions, potatoes, tomatoes,<br>>beets, pepper, salt sour cream<br>>- Polish Ostrog: beets, onions, bacon, flour, half-and-half/cream, salt,<br>>vinegar<br>> or: stewing chicken, cabbage, potatoes, onion, tomatoes, salt-n-pepper,<br>>cream<br>>- Russian: soup broth/ham hock, sorrel, dill, sour cream, beet greens,<br>>onion greens, potatoes, green pea pods<br>>or: soup meat, salt, bay leaf, parsley, dill, pepper, onion, cabbage,<br>>potatoes, carrots, tomatoes<br>><br>>I grew up with a type that has: chicken, tomato base, onions, cabbage,<br>>potatoes, dill, bay leaf, etc<br>>_______________________________________________<br>>Ger-Poland-Volhynia site list<br>>Ger-Poland-Volhynia@sggee.org<br>>https://www.sggee.org/mailman/listinfo/ger-poland-volhynia<br></dfoote@okstate.edu></div></div></body>