Okroshka

Boil the Potatoes in salted water until tender and hard-boiled the Eggs. Drain and cool completely, then peel both and dice into bite-sized pieces.

While those cook, finely dice the Doktorskaya Bologna, Cucumbers, and Radishes so they’re all roughly the same small size for an even texture.

Chop the Spring Onions and roughly chiffonade the Fresh Dill; add them to the bowl with the diced potatoes, eggs, bologna, cucumbers, and radishes.

In a separate pitcher, whisk together the Non-Sweet Rye Kvass with the Sour Cream and a spoonful of Russian Mustard until smooth and slightly thickened.

Season the kvass mixture to taste with Salt and freshly ground Ground Black Pepper. Taste and adjust mustard, salt, or sour cream to reach a bright, tangy balance.

Pour the chilled kvass dressing over the chopped ingredients and gently stir to combine. Refrigerate the okroshka for at least 30–60 minutes to let the flavors meld and to serve it thoroughly cold.

Before serving, taste and adjust seasoning if needed. Serve cold in bowls, optionally adding an extra dollop of Sour Cream and a sprinkle of Fresh Dill on top.