Summa Broscht - cooking recipe

Ingredients
    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
Preparation
    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.

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