Remove stems and greens from radishes. If the tops are very fresh, choose about 10 of the smallest leaves and chop finely.
Put juniper berries in a mortar, add a large pinch of salt and crush as finely as possible.
Cut the stems of dill into very thin circles, 1 mm. Chop up the leaves.
Tap each radish with the handle of a heavy knife or other heavy object to crack the radish in several places. Break the radishes into pieces with your hands.
Mix all the dill, radish leaves and juniper salt with sour cream, then add the radish itself. Stir and let the salad brew in the refrigerator for 20-30 minutes. Serve with Borodino or Riga bread.