Okroshka

4 hard-cooked eggs
1 cup sour cream
2 teaspoons Dijon or Düsseldorf mustard
1 tablespoon salt
1 teaspoon sugar
6 cups kvas, or less traditionally, substitute flat beer
1/4 cup thinly sliced scallions, including 3 inches of their tops
1 medium cucumber, peeled, halved, seeded and cut into 1/4-inch dice
1/2 pound boiled beef, cut into 1/4-inch dice, or substitute 1/2 pound diced boiled ham or cooked veal
3 tablespoons finely-chopped parsley

With a large spoon, rub the eggs through a fine sieve set over a large bowl. Beat in the sour cream, mustard, salt and sugar, then slowly beat in the kvas. Add the scallions, cucumbers and meat, stir, and refrigerate before serving. Taste for seasoning, sprinkle with parsley and serve in chilled soup bowls.