Chlodnik Cold Beet Soup With Shrimp And Potatoes Recipes

POLISH COLD BEET SOUP CHLODNIK RECIPE

Steps:

• Wash all the veggies.
• Finely dice the beets, leave the beet leaves.
• Cover diced beets with water, add vinegar and ¼ tbsp of salt. Cook until soft.
• In the meantime, chop the beet leaves.
• Finely dice the radish and cucumber.
• When the cooked beets and water are cold, add kefir or buttermilk and mix.
• Add radish, cucumber, chopped beet leaves, and season with salt and pepper. If you want the soup to be sour, you may add more vinegar.
• Serve with fresh chopped dill and hard-boiled eggs. The soup tastes best the next day or at least 2 hours after making.

CHLODNIK (COLD BEET SOUP WITH SHRIMP AND POTATOES )

Steps:

• Grate the beets; place in an earthenware container with 2 tablespoons of vinegar; let marinate one hour.
• Peel and cut the vegetables (except the beets) into small dice; cook the diced potatoes in boiling water with a pinch of salt, drain and reserve.
• Place the beets in a saucepan and cover with 8 cups of water; bring to the boil; reduce the heat and let cook for 10 minutes.
• Add a pinch of salt and a teaspoon of sugar; cook 10 minutes longer.
• Drain the beets, reserving the cooking liquid.
• While the beets are cooking, bringing alarge pot of water to a boil.
• Peel the shrimp; place into boiling water and cook until they are pink (do NOT overcook).
• Drain and chop coarsely.
• Place the beet cooking liquid into a bowl, whisk in the sour cream, add the beets, radish, green onion, cucumber, potatoes, shrimp, lemon juice, dill and the remaining tablespoon of vinegar.
• Season with pepper, salt and ½ teaspoons sugar, cover and refrigerate for two hours.
• Pour into serving bowls, sprinkle each with dill fronds and chopped hard-boiled eggs, and garnish with lemon slices if desired.