Summer kvass soup

Ingredients:

3 pcs. beet

4 pcs. carrot

5 young potato - tubers

3 pcs. cucumbers

1 Art. l. mustard

2 pcs. boiled egg

1 l bread kvass�

4 Art. l. sour cream

2 Art. l. parsley and dill

salt

12 Ice food - pieces

Beets, carrots and potatoes, rinse well, dry, wrap in foil and bake in the oven until cooked. Chilled vegetables clean, cut into slices.

Cucumbers cut into thin slices, parsley and finely chop the egg whites.

Kvass season with mustard, salt, mashed egg yolks.

Mix the prepared ingredients, pour kvass, insist 5 minutes.

When serving, add sour cream and slices of edible ice.