- 2 quarts soup stock (made from farmer sausage or ham bone)
- 2 cups finely chopped beet greens, burdock leaves or sorrel leaves
- ½ cup chopped onion greens
- ⅓ cup dill greens
- 3 - 4 medium potatoes, diced
- salt and pepper to taste
- ½ cup sweet cream
- 1 cup buttermilk
- Mix together soup stock and vegetables.
- Boil until vegetables are done.
- Cool the soup.
- Add the cream and sour milk and serve hot.