Lamb chowder is a great lunch for a hot summer day.
Trim the fat from the lamb and cut the meat into strips. Finely chop the green onion and rub with salt.
Peel the cucumbers, cut in half, remove the soft middle. Cut into strips the same size as lamb.
Put meat, pickles and green onions in a plate. Pour in kvass, add brine and black pepper to taste.