1. In preparing the hash, as in other salads where I use fresh herbs, especially chives, I always use one little trick. After the greens are washed, slightly dried, and chopped, you need grind it with salt using a wooden tolkushkoy. Then the taste of the hash will be more intense.

2. Boiled in their skins potatoes peel and cut into medium dice. Beef cut across the grain as fine as possible, so the hash will be more tender.

3. Wash the mushrooms from the brine and cut into small dice.

4. Mix well, pour kvass, add salt to taste. So I used a ready-made kvass for okroshka with horseradish, then extra shit I added. If you have a regular brew, you can add to the brew a little grated horseradish and mustard and give a little brew before use. Recommend giving the soup a little brew, but I usually don't. Decorate the top with remaining green onions, sour cream and serve.