CHLODNIK
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place veal in water to cover and poach gently 20 minutes, until cooked through. Set aside.
- Simmer beets in water to cover until cooked through, about 25 minutes. Remove beets from water, reserving liquid. Peel beets. Strain beet water through a colander lined with cheesecloth. In a blender or food processor, puree beets with beet liquid and set aside.
- Simmer shrimps in water to cover for 5 to 7 minutes, until cooked through. Peel shrimps and set aside.
- Peel and seed cucumber. Cut and dice. Combine cucumber, veal with its liquid and beets. Add yogurt, dill and chives. Taste, and add salt and pepper if necessary. Add shrimps. Place in refrigerator until very cold.
- When ready to serve, place soup in bowls and garnish with slices of hard-boiled eggs.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 535 milligrams, Sugar 7 grams, TransFat 0 grams
CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
Provided by Adina Steiman
Categories Soup/Stew Summer Freeze/Chill Beet Egg Sour Cream Dill Dinner Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
- Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
- Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
- Do Ahead
- Soup can be made 2 days ahead; cover and chill.
CHLODNIK
Provided by Suzanne Hamlin
Categories easy, soups and stews, appetizer
Time 10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large, nonreactive bowl, whisk the sour cream, buttermilk, sauerkraut juice, garlic, salt and pepper until smooth.
- Stir in the shrimp, cucumbers, dill, fennel and scallions, gently but thoroughly. Cover and refrigerate 4 hours or overnight.
- To serve, taste for seasoning, ladle into bowls and sprinkle with chopped hard-cooked egg.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 772 milligrams, Sugar 10 grams, TransFat 0 grams
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- Place grated beets in a 2 quart saucepan. Fill the pot with water until the beets are covered by about 1 inch. Heat, uncovered, over medium-low for 45 minutes. (You want the mixture to steam, but never reach a boil. Boiling will create a bit of a bitter flavor in the final soup.) After 45 minutes, remove the pan from the heat and refrigerate until cool. (This can be done ahead of time, and you can leave your beets chilling up to 48 hours in the fridge.)
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