summer borscht
- Categories
- Soups
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | (2L) Boiling Water |
| 1 tablespoon | Salt |
| 2 cups | Chopped Beet Leaves |
| ¼ cup | Chopped Green Dill |
| 1 | Bay Leaf |
| ½ pounds | Smoked Pork or Cubed Sausage |
| 1 quart | Cubed Potatoes |
| 1 cup | Green Onions |
| 1 tablespoon | Chopped Fresh Parsley |
| 1 quart | Buttermilk |
Combine boiling water and cold smoked pork in a 4 L (4qt) pot. Cool ½ hour. Add salt and cubed potatoes. Bring to boil and cook for five to ten minutes. Add remaining ingredients, except buttermilk.
Bring to a boil and cook for 20-30 minutes or until vegetables are done. Add buttermilk and bring to a boil and serve. A refreshing, traditional soup.
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