Ingredients:

  • 10 oz ham, diced small
  • 2 medium Yukon Gold potatoes (300g), boiled and cooled
  • 4 large hard-boiled eggs, chopped
  • 6 medium radishes (80g), finely diced
  • 1 large English cucumber (300g), peeled and diced
  • 4 stalks green onions (30g), thinly sliced
  • 1/4 cup fresh dill (15g), finely chopped
  • 1 tsp salt
  • 4 cups chilled kvass or kefir (950ml)
  • 1/2 cup sour cream (120g)
  • 1 tbsp lemon juice (15ml)

Instructions:

  1. Boil the potatoes and eggs until tender. Immediately plunge both into an ice bath to stop the cooking process and ensure a clean dice.
  2. Dice the chilled potatoes, ham, cucumbers, and radishes into consistent 1/4-inch cubes.
  3. Combine the diced vegetables and ham in a large bowl. Stir in the chopped eggs, sliced green onions, salt, and fresh dill, tossing gently.
  4. Transfer the mixture to the refrigerator and let it rest for 30 minutes to allow flavors to unify.
  5. Pour the chilled kvass or kefir over the solids. Stir gently until the liquid is opaque and vegetables are evenly distributed.
  6. Serve immediately in chilled bowls, garnishing with a dollop of sour cream and a squeeze of lemon juice to adjust acidity.