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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This is a soup that my grandmother, mother and I have all made through the generations - the words mean quite simply summer soup. What I remember most about the soup is that it tasted as good cold as it did hot - a meal in a bowl. Ingredients:
1 lb farmer's sausage (turkey kolbase works well, if you are close to the amish country you can find the farmer sausages) |
3 lbs potatoes (peeled and diced) |
1 1/2 cups onions (diced) |
2 cups beet leaves (cleaned and chopped) |
1/4 cup sorrel |
1/4 teaspoon dill or 1/2 tablespoon fresh dill |
3 cups buttermilk |
1 teaspoon salt |
1 teaspoon black pepper |
12 cups water |
Directions:
1. In a large soup pot add onions, potatoes and farmers sausage, cover with water approximately 12 cups. Allow to come to a boil. Cook over medium heat till sausage begins to split.
2. Add beet tops, sorrel, dill, salt and pepper. Add buttermilk - this will become a little clumpy looking as the beet tops add a level of sourness to the soup that combined with the natural sourness of the buttermilk - will create some cruds. Remove the sausage and cut into bite size pieces return to the soup - and serve with cream on the side for those who might like it a little creamier.
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