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.