Rye bread slice and dry in the oven. In 3-liter saucepan, boil water with croutons. Allow to cool to room temperature. Dissolve yeast in small amount of water, to knock out the flour, add some sugar and allow the yeast to make, add to a pot of yeast and sand. Optionally add the wort, but it is possible without it. We have always been made to do brew unsweetened. If the brew is used for drinking, then add lots of sugar. You can enrich the taste of honey and add a handful of raisins. Cover with a lid and put in a warm place a day or two. When the brew reaches the desired acid, carefully pour it into another container, being careful not to lift the suspension. Put into the fridge. Of the remaining grounds leave the glass and put into the fridge, it will be stored until then, until we again do not need the brew. Then this in the midst of inciting the flour, add the sugar, but without the yeast. Put water with croutons, add, insist, cooled and used.

Cut into small cubes cucumbers, eggs, radish and sausage. Finely chop the greens.

Never RUB the herbs, we like it like this. If you have feathers from garlic, it is also possible to add. Stir.

Spread into the plate, add cold brew and sour cream, add salt to taste. Boil the potatoes. Ideally, this should be roundels, and no one can convince me to add potatoes to the hash. She should be hot, and it must have a bit of sugar with cold soup and, even better, hands. Do not swear, but so delicious. A hash is a wooden spoon. That's all ready. Bon appetit. I would be glad if someone has interest to this dish.