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