Vegetable Okroshka

Peel and dice potatoes into small cubes, then boil in salted water until tender, about 12-15 minutes. Drain and set aside to cool.

Slice onion springs into thin rings and set aside.

Dice cucumbers into small cubes similar in size to the other vegetables.

Peel hard boiled eggs and chop them finely into small pieces.

Combine cooled potatoes, carrot, turnip, radish, and cucumbers in a large bowl.

Add onion springs and chopped eggs to the vegetable mixture, then toss gently to combine.

Chop fresh dill finely and add to the vegetable mixture along with salt and sugar to taste, stirring well.

Add sour cream to the mixture and stir until all vegetables are evenly coated.

Pour kvas over the vegetables until they are just covered, adjusting the amount to achieve desired consistency and flavor.

Chill the okroshka in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Stir well before serving and adjust seasoning with additional salt, sugar, or kvas as needed. Serve in chilled bowls.