Summa Borscht
Description
This potato, dill, and buttermilk soup is from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Ingredients
•
5 cups diced red potatoes
•
7 cups water
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4 teaspoons salt
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1 1/4 cups green onions, chopped
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1/3 cup chopped fresh dill
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2 cups buttermilk
•
1 cup half-and-half
Directions
1
Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.