Garden Salad Soup

Lynnda Cloutier


This soup is prepared with ingredients picked from the family garden. It’s a recipe handed down from descendants of the Czar’s Germans, from Odessa, Russia, and is an outstanding luncheon dish. source unknown

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1 1/4 lbs. new potatoes, unpeeled
1 fresh head boston lettuce, romaine, or oak leaf lettuce
2 cups buttermilk or 1 cup sour cream
3 green onions, or scallions, sliced into 1/4 inch rounds
1/8 tsp. kosher salt
1/8 tsp. coarsely ground black pepper

Directions Step-By-Step

Put potatoes in a 4 quart pot. Add salted water to cover and bring to a boil over medium heat. Boil 15 to 20 minutes or til potatoes are soft and the tip of a knife penetrates easily. Drain and sliced 1/4 inch thick.
Rinse and spin dry salad greens. Tear into small pieces and divide among soup bowls. Mound 3/4 cup warm potatoes in each bowl. Pour 1/2 cup buttermilk or spoon 1/4 cup sour cream into each bowl.Sprinkle with green onions or scallions, salt and pepper.

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