Summer Borscht

Description

Mennonite Soup

Ingredients

• 2 quarts soup stock (made from farmer sausage or ham bone)
• 2 cups finely chopped beet greens, burdock leaves or sorrel leaves
• ½ cup chopped onion greens
• ⅓ cup dill greens
• 3 - 4 medium potatoes, diced
• salt and pepper to taste
• ½ cup sweet cream
• 1 cup buttermilk

Procedures

1. Mix together soup stock and vegetables.
2. Boil until vegetables are done.
3. Cool the soup.
4. Add the cream and sour milk and serve hot.