Gaby
4
Boil the meat and sausage, then chop them into cubes along with the cucumbers and egg whites. Finely chop the green onions and mash them with salt.
In a separate bowl, mix the egg yolks with sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine) and mustard.
Dice the boiled beets and potatoes (cooked in their skins) as well. Combine everything in a pot, adding salt, sugar, herbs, mustard, and pour in the chilled beet broth or bread kvass (a fermented beverage made from rye bread).
Serve with a dollop of sour cream.
Ingredients: 1 liter of bread kvass, 250g of meat or sausage, 2 fresh cucumbers, a bunch of parsley, 4-5 green onion stalks, 2 eggs, a teaspoon of sugar, half a teaspoon of mustard, and salt.
