Language boil in salted water with purified whole onion, carrot, garlic cloves, bay leaf, pepper and peas. Cool and cut the meat into cubes. Boil potatoes and eggs, eggs, clean, separate the whites from the yolks. Vegetables and egg whites cut into equal sized cubes, chop dill. In a large deep bowl mash the yolks with mustard (or horseradish) and sour cream, then pour kvass and promeshayte, cool.
At the bottom of the deep plates, place the chopped vegetables and meat, dill and pour the cooled kvass, put a spoonful of sour cream and sprinkle with chopped green onions. Serve with rye bread.