Cold Soup with mushrooms, beets and kvass.
4 - 5 dried mushrooms, washed.
3 medium beets, cooked, peeled, grated.
2 medium potatoes, cooked, peeled, cubed.
2 marinated cucumbers, cubed
100 g (3,5 oz) - green onion, chopped.
2 eggs, hard - boiled, chopped into halves.
1 cup sour cream.
1,5 litres (3 pint) - Rye bread's kvass (drink).
Chopped green Celery, dill, parsley, salt, sugar, grated horse radish to taste.
1. Boil mushrooms in the water until cooked. Chill, strain and finely chop mushrooms.
2. Put in to bowl mushrooms, cucumbers, beets and potatoes. Add chopped green spring onions and greenery into this mixture.
3. Pour kvass.
4. Pour mushrooms decoction into bowl with vegetables and kvass, add salt, sugar and stir well. Serve cold with half of egg in the bowl, topping each bowl with a spoonful of sour cream.