Summary

Ingredients

• 1 ring / s poultry sausage, finely diced
• 6 medium potato (s), boiled and diced
• 5 egg (s), cooked and diced
• 1 bunch radishes, grated
• 1 cucumber (s), grated
• 0.5 ½ bunch parsley, finely chopped
• 0.5 ½ bunch dill, finely chopped
• 3 spring onions, cut into thin rings
• 1 cup sour cream
• 1 cup sour cream
• 1 cup buttermilk
• 1 tablespoon, leveled mustard
• some lemon juice
• 1 ½ liter sparkling mineral water, chilled
• salt and pepper

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Instructions

1. Boil the medium potatoes in water for 15-20 minutes until tender. In a separate pot, hard-boil the eggs for 10-12 minutes. Let both cool completely, then dice them. (You can prepare this step up to 1 day ahead.)
2. Dice the poultry sausage finely. Grate the radishes and cucumber. Finely chop the parsley and dill. Cut the spring onions into thin rings.
3. In a large saucepan or bowl, combine the diced sausage, diced potatoes, diced eggs, grated radishes, grated cucumber, chopped parsley, chopped dill, and spring onions.
4. Add the 2 cups sour cream, 1 cup buttermilk, 1 tablespoon mustard, and lemon juice to taste. Stir gently. (For a vegetarian version, omit the poultry sausage.)
5. Gradually add the chilled mineral water until the soup reaches your desired thickness (you will likely need 1.5-2 liters total). Season with salt and pepper to taste.
6. Refrigerate for at least 3 hours before serving (the soup tastes best after overnight). The soup keeps in the refrigerator for up to 3 days.