Summer borscht

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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