Hash with seaweed

0.5 l curdled

100 g beet

100 g fresh cucumbers

50 g green onions

50 g sour cream

40 g boiled seaweed

1 egg

vinegar

sugar

dill

salt

Cut into strips cucumbers and cabbage.

Beets can be used raw or boiled, if desired, then grate.

Egg cook, chop.

Combine all ingredients, add the yogurt, acetic acid, sugar and salt.

Served with hash seaweed salad.