½ gallon (2 l) kvass
1 lb sour cream
2/3 lb (300 g) bologna
2 medium cucumbers (or 1 English cucumber)
1 bunch red radish
3 hardboiled eggs
2 tbsp ground horseradish
5 dill stalks
1 bunch green onions
3 – 4 potatoes (optional)
Salt on taste
Boil potatoes until they’re ready.
Cool and peel the potatoes, and cut into small cubes.
Peel the eggs, and cut into small cubes.
Cut the bologna into small cubes.
Cut the cucumbers, green onions, dill, and radish into small pieces.
Mix all dry ingredients in a large enameled or glass dish, and pour the kvass into the dish.
Stir well, let sit for 10 – 15 minutes at room temperature, and serve, adding and stirring the sour cream and ground horseradish into the serving plates on taste.