Russian Summer Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 5 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 large potato (s)
- 1 ring / s meat sausage or poultry sausage
- 6 egg (s)
- 1 bunch radishes
- 1 cucumber (s)
- 1 bunch chives or spring onions
- 1 bunch dill
- 2 cups sour cream
- 1 cup sour cream, 200 g
- 2 tablespoon vinegar to taste, possibly more or less
- Salt and pepper, black
- 2 liters water
Print Recipe
Pin Recipe Instructions
- Boil the potatoes and eggs in their skins, then let cool and peel. Cut all ingredients into as fine cubes as possible.
- Put everything in a saucepan and mix with the water, sour cream, sour cream and spices, season to taste and then cool. The acroshka 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.
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