"Summer" hash

600 g bread kvass

8 of green onions

2 pen green garlic

2 boiled eggs

2 potatoes

2 cucumber

1 carrots

1 bunch of radishes

2 tbsp. chopped dill

2 tbsp. sour cream

1 tsp. sugar

salt

Boil the carrots and potatoes until tender, allow to cool, cut together with cucumbers and radishes small cubes.

Finely chop the herbs, garlic and green onions, 2/3 chopped herbs to combine with chopped vegetables.

1/3 chopped herbs to connect with brew, stir.

Fill the hash with the dressing of kvass.

When applying the "Summer" hash sprinkled with herbs in each bowl put half of the eggs.