This is a recipe 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!
Prep
14 min
Cook
54 min
Servings
Difficulty
Medium
Ingredients
5 cups diced red potatoes
7 cups water
4 teaspoons salt
1.25 cups green onions
, chopped
0.33 cups chopped fresh dill
2 cups buttermilk
1 cup half-and-half
Instructions
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.
Nutrition per serving
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