I like to cook dairy products. You can always be sure that everything is fresh without preservatives and thickeners. Yes, and to please the family personally prepared the product in a short time and without much effort. Now, thanks to the participation in the MC with the starters, I had the opportunity to try out new-to-me ferments from Orsika and enjoy a thermos for fermentation of dairy products. Pasteurized milk, I warmed up to 25 degrees, pour the contents of the sticker "Matsoni" and thoroughly mixed. Dry yeast is Packed in a small bag, ripped, emptied, mixed and remains only to wait for the result.

The capacity of milk and the leaven placed in a special container provided by the manufacturer "Oursson". Filled it with boiling water, closed and left in a warm place for the night. And that's all! Though not difficult?! Morning yogurt has reached desired thickness, put it to cool in the refrigerator for at least 2 hours.

While the yogurt is cooling, prepare vegetables. Boil the potatoes in their skins I have been using the recipe "Potato frite" on it, the potato tastes like baked in the fire.

Beet tops washed, cut and put in boiling water (500 ml). Cook for 10 minutes after boiling on low heat.

Boiled eggs, cooled and peeled potatoes and greens cut into small pieces. Cucumber RUB on a coarse grater.

Fish cut into slices, select the bone. Today I have cured and smoked salmon, but with the usual dried fish, like roach, bream etc. will be equally tasty.

The fish is cut a little bigger than other products, it should be felt in the soup.

Take out of the refrigerator for our hero - yoghurt. He was very pleasant, moderately thick, cold and delicious! A couple of spoonfuls eaten, could not resist! Good thing I still have the same yeast, the next batch will be consumed in its natural form. All mix and add the cooled yoghurt.

Then add the beet leaves along with the broth in which it cooked. Taste for salt, if required, potseluem.

Before serving, the soup can be cooled additionally.