Recipe by Ravenseyes
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.
Top Review by Amjam811
I've made this soup countless times. The only thing I do differently was cook the sausage with some oil, then added the potatoes, and enough water to cover. Its one of my favorite soups!!
- 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 See How It's Made
- 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.