Potato Soup Summa Broscht
From ravenseyes 17 years ago
- 90 minutes to make
- Serves 12
This is a soup that my grandmother, mother and myself have all made through the generations - what do the words in () mean quite simply summer soup and 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 farmers sausage ( turkey kolbase works well - if you are close to the amish country you can find the farmer sausage easily - its a smoked pork and beef sausage) shopping list
- 3 lbs potatoes (peeled and diced) shopping list
- 1 1/2 cups onions (diced) shopping list
- 2 cups beet tops (cleaned and chopped) shopping list
- 1/4 cup sorrel shopping list
- 1/4 tsp dill (or 1/2 tbsp fresh dill) shopping list
- 3 cups buttermilk shopping list
- 1 tsp salt shopping list
- 1 tsp black pepper shopping list
- 12 cups water shopping list
How to make it
- 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 apptoximately 35 mins.
- Add beet tops, sorrel, dill, salt and pepper cook for approximately 45 minutes. Remove the sausage and cut into bite size pieces return to the soup - remove soup from heat and 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 - whisk while adding buttermilk this does avoid some of the clumping, serve with cream on the side for those who might like it a little creamier.
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