A refreshing soup for a hot summers day!
Place the potatoes into a pan, cover with water, add one tablespoon of vinegar and bring to a boil for 10 minutes or until cooked. Drain the water, rinse and leave to cool.
Boil the eggs and cool in ice water. Dice the eggs, cucumbers, radish, ham and onions and place in a large pot.
In a separate bowl, combine the sour cream and 2 egg yolks together then add the 1800ml of water and 2.5 tablespoons of vinegar. Add 2.5 teaspoons of salt, mix and pour into the pot with the ingredients. Leave the veggies to soak for 2 to 3 hours before serving. Keep the soup in the fridge before serving.