So, as you know, a set of products is the most common. So, the basic process is familiar to everyone.
It's all about details or grandma's secrets.
Secret # 1.
The ends of the cucumber rub on a small grater, to give the soup a special, full-bodied aroma of freshness.
The rest of the cut into cube.
Secret # 2.
Finely chop the onion, prisolit and thoroughly mash, you can mash these with a potato masher.
Thanks to this procedure, the onion gives its flavor to kvass and loses its sharpness and bitterness.
Separate the yolk from the protein.
The protein is cut.
Secret # 3.
The yolk sprinkle with salt, add sunflower oil and carefully rub.
The yolk absorbs the oil, and the oil is absorbed into the small particles of yolk will give its flavor to cold soup, and at the same time will not float greasy spots on the surface.
If you cook with a dark, sweet kvass, then I advise you to add mustard and Apple cider vinegar to the yolks, it will give spice to the dish.
Now we cut all the remaining ingredients- sausage, boiled potatoes and carrots, to the desired size cubes. Chop the greens.
Add dressing made from egg yolks, which is pre-stir with a small amount of kvass, so it has been easier in the hash. Pour kvass.