300 kvass, beets with tops 80, 20 carrots, cucumbers 50, 25 green onion, 1/2 egg, sour cream 40, 5 sugar, vinegar 3% 5, the greens.
Young beets cut into small cubes or strips, stalks — in pieces of 2-3 cm, cover with water, add vinegar and simmer 20-30 minutes. 10-15 minutes before the end of stewing add chopped beet tops.
Ready beets to cool in the broth.
Carrot peel and cook separately. Cool and cut into small cubes (2-2.5 cm). Cucumbers cut as carrots. Chopped onions rubbed with a small amount of salt as long as the juice appears.
Sour cream, eggs, green onions, sugar, salt and mix well to combine. The resulting mixture was put together with the broth beets, cucumbers, pour kvass and stir well.
When submitting in a beetroot soup add dill. With mass production of beetroot should be guided by the same guidelines as in the production of meat okroshka.