John Myers
Ingredients for 6 servings:
- 1 ring/s poultry sausage, finely diced
- 6 medium-sized potatoes, cooked and diced
- 5 eggs, boiled and diced
- 1 bunch radishes, grated
- 1 cucumber(s), grated
- ½ bunch parsley, finely chopped
- ½ bunch dill, finely chopped
- 3 spring onions, cut into fine rings
- 1 cup sour cream
- 1 cup sour cream
- 1 cup buttermilk
- 1 tbsp, leveled mustard
- some lemon juice
- 1 ½ liters of carbonated mineral water, chilled
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 40 minutes
Cook the potatoes and hard-boil the eggs, then let them cool completely. I often do this the day before. Dice or grate the chicken sausage, vegetables, and herbs as described above. Stick to the instructions exactly; whether you dice or grate them makes a big difference, in my opinion. Combine all ingredients in a large bowl or pot (with a lid). Add the sour cream, buttermilk, mustard, and lemon juice, and stir gently. Then add the cold mineral water until the soup reaches the desired thickness. You’ll need at least a 1.5-liter bottle, but usually 2 liters. Season to taste with salt and pepper. The soup tastes best when it’s been left to stand for a few hours, and is best on the second day anyway. It keeps well in the refrigerator for up to three days and is the best solution for hot summer days. Very refreshing, especially since you’re consuming so much liquid. Vegetarians can simply omit the sausage. I’ve known this recipe from my mom since I was little, and it’s been my absolute favorite ever since. The correct pronunciation of the soup is “Akroschka.”
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