Okroshka with kvass

Cover the beef with cold water, bring to a boil, skim off the foam and simmer until tender, about 1.5 hours.

While the beef simmers, boil the potatoes in their skins until tender, 20–25 minutes. Hard-boil the eggs for 10 minutes after the water comes to a boil.

Let the beef, potatoes and eggs cool, then refrigerate for 30 minutes. Everything goes into okroshka cold.

Peel the potatoes and eggs. Dice the beef, potatoes, eggs and cucumbers into 0.5–1 cm cubes; slice the radishes into thin half-moons.

Finely chop the dill and green onions and crush them with a pinch of salt to release more flavor.

Combine everything in a large bowl, add the sour cream and mustard, season with salt and mix.

Divide among bowls and pour in cold kvass. Done!

Add the kvass right before eating so the vegetables stay crisp.