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Step 1: Boil eggs in a saucepan. In another pan put the washed mushrooms, 2 cloves of cleaned garlic and a cleaned onion and cut into 4, together with 3 glasses of water. When it starts to boil, add the two sausages that I pricked from place to place with a fork. Boil all over low heat for 40 minutes. Then we take the sausages and mushrooms out of the pan, and we strain the soup.
Step 2: When the sausages and mushrooms have cooled a little, cut them into thin slices. Bring the soup to a boil again and add 500-720 ml of sour borscht, to taste. (I put 720 even though it seemed a bit sour at first, but being served with potatoes, it was good). Put the sausage, mushrooms back in the soup and add the spices (salt, pepper, cumin, marjoram). When it boils, turn off the heat and add the sour cream.
Step 3: Hard boiled eggs are peeled and cut into 4 or slices and placed on the bottom of the bowls. Put soup over them. It can be served plain or with mashed potatoes and butter (the puree should be stronger) mixed with lightly fried (golden) onion fish. Take a mouthful of puree, a mouthful of soup. Thus alternating, the taste is tastier. Good appetite!
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