Perimeter
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ingredients
5 dl sour cream 1,25 dl sweet cream 2 tbsp mustard 5 dl yeast 100 g veal 100 g smoked tongue 100 g ham 1 pk cucumber a little white pepper ground to taste salt 30 g powdered sugar 1 pk lemon 2 pk onion 1 can of crab meat a little chives a little dill
yeast
10 g yeast 3 pcs cloves 1 kg wholemeal bread a little cinnamon 2 tbsp caster sugar a little lemon zest
progress
1. To start, prepare the yeast, which needs to mature for a few days. Toast the ground wholemeal bread a little in a pan (without fat), add the cloves, cinnamon and grated lemon zest. Tip the mixture into a large saucepan, cover with 4 litres of boiling water and set aside in a warm place. The next day, heat a little (do not boil), add the yeast and caramelised sugar, stir and put the pot back in a warm place. The next day, skim the foam from the surface and pour the ferment into bottles, which are tightly closed with a cork. After a few days, the ferment can be used. 2. Mix the two creams together with the mustard, add the kvass, salt, pepper, sweeten and acidify with the lemon juice of 1 lemon. Add chopped onion, seedless and finely chopped cucumber, boneless crab meat, chopped chives and dill to the soup. Mix everything thoroughly and season to taste. Place two ice cubes on each plate and pour the soup over the top. 3. Serve with black bread either as an appetizer or as a refreshing dish on summer days.
