Ingredients
1-tablespoon Russian-style, Dijon, or Düsseldorf 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.