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Summa Broscht

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 12 cups onions (diced)
2 cups beet leaves (cleaned and chopped)
14 cup sorrel
14 teaspoon dill or 12 tablespoon fresh dill
3 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
12 cups water


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. 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.

Source: www.food.com