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Ingredients

• 50 oz Kvass (a fermented drink made of black or rye bread)
• 50 oz beef decoction (beef stock)
• 6 beets, cooked and cut in straws
• 4 carrots, cooked and cut in straws
• reserve cooking liquid from beets, strained
• 2 green onions, diced and salted
• 2 celery sticks, sliced finely
• 4 cucumbers, peeled, seeded and cut in straws
• 4 eggs, soft boiled
• 1 cup lemon juice
• 1 cup sour cream
• 2 tsp sugar
• 2 Tbs wine vinegar or pickle juice
• 2 Tbs fresh parsley, finely chopped
• 2 Tbs fresh dill, finely chopped
• 1 Tbs black pepper, ground
• salt to taste

Description

A Close Cousin To Borsch, But Lighter Summer Fare. More Of A Side Than A Meal But It Can Be Altered To Be A Meal. This Soup Is Served Chilled And Is Very Refreshing On A Hot Summer Day. I Got This Recipe The Washington Post. H10 Fri 06272008

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