Salt, parsley, dill, chives (or fresh) in equal parts, mix with grated horseradish and garlic. Mash in a mortar until smooth. Add crushed chips (or large bread crumb). Under the chips, I mean of course the chips are homemade. But it is possible to use, and purchase (not tested).

Enter the sour cream and knead thoroughly. Let stand five or ten minutes, it depends on the fat content of the cream, but not more (so that the chips are not softened and remain crunchy)

To serve with borscht or beet friedge.