Summary

Ingredients

• 400 g meat sausae, preferably poultry sausae
• 6 jacket potato (s), boiled
• 6 egg (s), hard-boiled
• 1 cucumber (s)
• 2 bunch spring onion (s)
• 2 bunch radishes
• salt
• 1 liter mineral water
• 1 liter natural yoghurt, milder
• possibly Cremefine
• possibly dill, fresher

Print Recipe Pin Recipe

Instructions

1. Cut the spring onions into fine rings and mix with the salt. Squeeze out a little of the juice by hand. Dice the meat sausage and eggs as finely as possible. Also cut the jacket potatoes into cubes. Cut the cucumber into rings and then quarter them.
2. Put all ingredients in a saucepan and mix with the yoghurt, refine with Cremefine if necessary. Let it steep a little and gradually dilute with mineral water.
3. Tip: Pour a little fresh dill over the finished acroshka. Akroschka tastes best chilled. Simply put in the refrigerator about half an hour before consumption.