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“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.”
READY IN:
1hr 50mins
SERVES:
12
UNITS:
US

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.

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