INGREDIENTS:
4 litres soup stock, made from ham bone or farmer sausage
1 onion, diced
4-6 cups of sorrel leaves, chopped (substitute beet leaves)
1 cup green onions, chopped
1/2 - 1 cup fresh dill, chopped
8 medium potatoes, peeled and cubed
salt and pepper to taste
farmer sausage, bite size pieces (optional)
1 cup buttermilk (or sour cream)
Directions:
Prepare the soup stock by boiling the bones/meat for at least 1.5 hours. Add all the veggies, herbs, salt and pepper and cook until potatoes are tender. We all prefer this soup with bite size farmer sausage in it. Finish with buttermilk just before serving.
4 litres soup stock, made from ham bone or farmer sausage
1 onion, diced
4-6 cups of sorrel leaves, chopped (substitute beet leaves)
1 cup green onions, chopped
1/2 - 1 cup fresh dill, chopped
8 medium potatoes, peeled and cubed
salt and pepper to taste
farmer sausage, bite size pieces (optional)
1 cup buttermilk (or sour cream)
Directions:
Prepare the soup stock by boiling the bones/meat for at least 1.5 hours. Add all the veggies, herbs, salt and pepper and cook until potatoes are tender. We all prefer this soup with bite size farmer sausage in it. Finish with buttermilk just before serving.