A large recipe, for feeding the farm workers in summer.
8 litres water
1 large ham hock
3 large onions, finely chopped
4 tbsp dried dill
300g (8 cups) of sorrel leaves, chopped
6 to 8 large potatoes, cut into bite sized dice
1 bunch parsley, chopped finely
1 litre buttermilk
salt and pepper to taste
YIELD: roughly 16 servings
COURSE: Soups and Stews
- Boil the water and the ham hock for about 3 hours, until the meat is ready to come away from the bone.
- Combine all ingredients except the meat and the buttermilk. Bring to a boil, turn stove to medium low and cook until the potatoes are soft.
- Add the buttermilk and chopped up meat, return to the boil. Taste for acidity and salt. Add lemon juice or salt accordingly. Serve and enjoy.