Peel the potatoes, cut into pieces and boil for 10-15 minutes until cooked but not mushy. Meanwhile boil the eggs. Submerged these items in cold water after cooking.
Cut the ham, radishes and cucumbers in ¼-inch dice.
Slice the green onion and the cooled boiled eggs.
Dice the cooled potatoes to ¼-inch cubes.
Place the diced ingredients into a tureen or divided equally into individual serving bowls.
Pour the chilled kvass onto vegetables, add salt and stir. Chill this for an hour before serving.
Garnish with a dollop of sour cream and sprinkled dill.
Notes
Omit ham and eggs for vegetarian version. Omit ham, eggs and sour cream for vegan version.