Fruit-infused kvass soup

Description

A hearty first course. Cut the boiled potatoes and cucumbers into small cubes. Finely chop the herbs. Finely dice the egg whites, while the yolks should be pressed through a sieve, then mixed with sour cream. Combine all ingredients and pour over the fruit infusion. Add lemon juice and sugar. To prepare the fruit infusion, pour 2 cups of boiling water over dried fruit, bring to a boil, then let it steep, covered, for 3–4 hours. Strain the infused liquid, add sugar, bring the syrup to a boil again, then cool it down. Serve the soup garnished with dill and parsley.

Instructions