Ingredients
(serves 4)
2 eggs
2 small garden cucumbers
2 new potatoes (boiled in their skins and peeled)
150 g (=5 oz) green (spring) onions
1/2 bunch radishes
1 tsp sharp mustard
1 tbsp sugar
1 bunch dill
100 ml (=1/2 cup) sour cream
1.5 l (=6 cups) kvass
salt and horseradish (to taste)

For meat okroshka:
200 g (=7 oz) cooked beef or veal (or cooked sausages or ham)
100 g (=3.5 oz) salted mushrooms
For fish okroshka:
200 g (=7 oz) fish (salted, smoked or cooked in salted water)
3 pickled cucumbers

Directions
Hard boil the eggs, cool quickly using cold water, remove shells and separate egg whites from yolks. Mash yolks in a bowl. Add mustard, sugar, 1/2 cup of kvass, salt and horseradish. Mix well until smooth.
Finely chop green onions and mix well with some salt. Finely chop egg whites and other ingredients.
Mix everything well together in a bowl, add 500 ml kvass, cover and refrigerate for 2-3 hours.
Add sour cream before serving and sprinkle with dill. Serve some kvass separately, so that everyone can pour it over their okroshka to taste.