Ural Okroshka

Boil the eggs hard, cool them down, and peel.

Remove the yolks and mash them with mustard, sugar, salt, and horseradish.

Then dilute 0.5 cup of kvass.

Add finely chopped meat.

Add lightly squeezed and finely chopped sauerkraut, green onions, and chopped egg whites.

Pour 2 glasses of kvass into them, mix well but carefully.

Pour the okroshka into a pot, tightly close the lid, and place it in a cold place for 2-3 hours; before serving, add the remaining kvass.

Pour the prepared okroshka into plates, add a tablespoon of sour cream or vegetable oil to each, and sprinkle with chopped dill.