Russian summer soup
6 large potato(es)
1 ring/s meat sausage or poultry sausage
6 egg(s)
1 bunch of radishes
1 cucumber(s)
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
2 litres
Water
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.