Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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 Nutrition

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.
Most Helpful

5 5

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!!