Eastern European Soup and Sandwich
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 (13 3/4 ounce) can beef broth
- 1 cup sliced cabbage
- 2⁄3 cup chopped onion
- 1⁄2 cup potato, pared and diced
- 1⁄3 cup diced carrot
- 1⁄3 cup diced celery
- 1 (16 ounce) jar pickled beets, drained, liquid reserved, beets coarsely chopped
- 4 ounces smoked fish fillet, skinned, boned (whitefish, trout, kippers, or sablefish)
- 3 tablespoons unsalted butter, room temperture
- 2 scallions, finely chopped
- 1 teaspoon lemon juice
- 1⁄4 teaspoon fresh ground pepper
- salt
- 8 radishes
- 1 small cucumber
- 2 tablespoons chopped fresh dill
- 2 tablespoons sour cream
directions
- Combine broth, cabbage, onions, potatoes, carrots, celery, and reserved beet liquid in medium saucepan. Cook covered over medium-high heat until vegetables are tender, 20 minutes.
- Meanwhile, mash fish, butter, scallions, lemon juice, pepper and salt in small bowl. Spread pate on bread and cut each slice in half.
- Trim radishes and slice cucumber. Arrange on platter with open-faced sandwiches.
- To complete soup, stir in beets and dill. Ladle soup into mugs and top with sour cream. Serve hot soup with sandwiches and vegetables.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!