Summer Borscht

A large recipe, for feeding the farm workers in summer.

INGREDIENTS:
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
CUISINE: Canadian
DIRECTIONS:
  1. Boil the water and the ham hock for about 3 hours, until the meat is ready to come away from the bone.
  2. Combine all ingredients except the sorrel, meat and the buttermilk. Bring to a boil, turn stove to medium low and cook until the potatoes are soft.
  3. Add the buttermilk, sorrel and chopped up meat. Return to the boil. Taste for acidity and salt. Add lemon juice or salt accordingly. Serve and enjoy.