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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