4 to 6 new onions
10 rutabagas
1 tablespoon of apple cider vinegar
1 tablespoon of lemon juice
1 and 3/4 teaspoons of salt
1/2 teaspoon of black pepper
2 hard-boiled eggs, diced
3/4 cup of sour cream
1 tablespoon of mustard
3 small cooked potatoes
1 and 1/4 cups of beef broth
2 cups of white wine or beer
1 to 2 small cucumbers (about 1/2 pound)
broken ice cubes
black bread with butter slices
4 to 6 new onions
10 rutabagas
1 tablespoon of apple cider vinegar
1 tablespoon of lemon juice
1 and 3/4 teaspoons of salt
1/2 teaspoon of black pepper
2 hard-boiled eggs, diced
3/4 cup of sour cream
1 tablespoon of mustard
3 small cooked potatoes
1 and 1/4 cups of beef broth
2 cups of white wine or beer
1 to 2 small cucumbers (about 1/2 pound)
broken ice cubes
black bread with butter slices
Wash the onions and scrape the rutabagas and grate them into a bowl
Combine the apple cider vinegar, lemon juice, salt, and black pepper; mix well
Slice the eggs into thin rounds
Remove the yolks and strain through a fine-mesh sieve
Reserve the egg whites for garnishing the dish
Add the strained egg yolk to the sour cream with mustard and mashed potato, mixing well
Add the beef broth and white wine (or beer); stir
Add the onion and rutabaga mixture, mix well, cover, and refrigerate for at least 3 hours
Serve in soup bowls or consommé cups and garnish each portion with grated cucumber, egg whites, and broken ice cubes
Serve with black bread with butter slices
