6 cups of kvass, chilled; 250 grams cooked sausage finely cubed, 2 large potatoes peeled, cooked and finely cubed, 4 hard boiled eggs sliced, 1 long cucumber finely cubed, 5-6 radishes finely cubed, 1/2 teaspoon salt, 1 cup sour cream to dollop when serving, 2 green onions sliced, bunch of dill chopped about 1/4 cup.
Hardball the eggs and cook the potatoes until cooked, but not overcooked and soft, peel and cut into small cubes. Cool the eggs and slice thinly. If the egg falls apart, then cube it!
Cut the ham, cucumber, radishes into the smallest cubes you can.
Slice the green onions and dill and set aside for when you are garnishing.
Place eggs, potatoes, ham, cucumber, radishes and salt in a large pot (or individual bowls). Add the chilled kvass and stir together.
It's best if your refrigerate for an hour to allow the soup to get really cold, before serving with the sour cream, dill and green onions.