Summa Broscht

• 1 lb Farmer's sausage (turkey kolbase works well, if you are close to the Amish country you can find the farmer sausages)
• 3 lbs potatoes (peeled and diced)
• 1 1/2 cups onions (diced)
• 2 cups beet leaves (cleaned and chopped)
• 1/4 cup sorrel
• 1/4 teaspoon dill or 1/2 tablespoon fresh dill
• 3 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 cups water

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.

sausage, potatoes, onions, beet leaves, sorrel, dill, buttermilk, salt, black pepper, water

Taken from www.food.com/recipe/summa-broscht-275080 (may not work)