Friday, August 15, 2008


  • 1-tablespoon Russian-style, Dijon, or Diisseldorf scallions Ii mustard
  • 1 cup diced boiled beef
  • 1 teaspoon sugar
  • 1 tablespoon finely chopped fresh dill
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1 tablespoon finely chopped fresh parsley
  • 11/2 quarts cold kvas for preparation from concentrate
  • 1/2 tablespoon finely chopped fresh tarragon
  • 1/2 cup thinly sliced small radishes
  • 3 fresh firm pickling cucumbers
  • 3 hard-cooked eggs, sliced
  • 2 medium potatoes, cooked, peeled, and cut into 1/2-inch dice
  • In a small bowl, combine the mustard, sugar, and salt with the sour cream, add 1 cup of kvas, and mix thoroughly.
  • Check the seeds of the cucumber; if they are very small, cut the cucumbers into Y4-inch dice.
  • If the seeds are large, halve the cucumbers and remove the seeds before dicing.
  • Combine the potatoes, scallions, meat, cucumbers, and the sour cream mixture in a chilled tureen, and refrigerate for 20 minutes.
  • Keep the rest of the kvas refrigerated, too.
  • Just before serving, pour the kvas into the tureen, add the chopped herbs and the radishes, mix, and serve in chilled bowls.
  • Top each serving with 2-3 egg slices and accompany with black bread.

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