Vanadium

We usually double this recipe.

• 1 medium onion
• 7 large potatoes, diced (Russet potatoes help make the broth thick and creamy)
• 1 or 2 feet of Mennonite farmer sausage, sliced
• 1/2 cup fresh dill, chopped
• 6 Tbsp. vinegar (you can start with less and always add more after it's cooked) (we like 5 Tbsp)
• 1.5 tsp. salt
• ½ tsp. pepper
• 2 cups of water
• 1.5 cups of milk
• 0.5 cups of cream or buttermilk, or just more milk (cream makes it rich, but sometimes too rich?)

Combine all ingredients except for the milk and cream. Boil for at least 20 min. until the potatoes are cooked through. Add the milk and cream and heat until it's a good temperature for eating (it doesn't need to boil again).

Makes about 8 bowls of soup.