Okroshka

http://www.russiansabroad.com/Cuisine/Recipes.asp?TemaID=2&TopicID=28

Ingredients:

• 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

Method:

• 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.