Summa Borscht

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!

• Preparation Time: 25 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 5 mins
• Calories: 135 Calories

Ingredients

• 2 cups buttermilk
• 1 cup half-and-half
• 4 teaspoons salt
• 7 cups water
• ⅓ cup chopped fresh dill
• 5 cups diced red potatoes
• 1 ¼ cups green onions, chopped

Recipe Instructions

Step 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.