Russian summer soup
6 large potato(es)
1 ring/s meat sausage or poultry sausage
1 bunch of radishes
1 bunch of chives or spring onions
1 bunch of dill
2 cups of sour cream
1 cup of sour cream, 200 g
2 tablespoons vinegar to taste, possibly more or less
salt and pepper, black
Boil the potatoes and eggs with the skin, then let them cool down and peel them. Cut all ingredients into as fine cubes as possible.
Put everything in a pot and mix with the water, sour cream, sour cream and spices, season to taste and then put in a cool place. The acroschka must rest for 2 - 4 hours. It can also be left in the refrigerator overnight.
Then it is simply eaten like soup. Cool - just right for the summer.