Chlodnik (Cold Beet Soup With Shrimp and Potatoes )
- Ready In:
- 4hrs
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 lb beet
- 1 lb raw shrimp
- 8 cups water
- 1 cup sour cream
- 4 tablespoons chopped dill
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice, fresh
- 1 sliced lemon
- 1 1⁄2 teaspoons sugar
- 4 green onions
- 4 radishes
- 3 hard-boiled eggs
- 3 potatoes
- 2 cucumbers, peeled and seeded
- salt and pepper
directions
- 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.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>