Chlodnik Cold Beet Soup With Shrimp And Potatoes Recipes

CHLODNIK - COLD POLISH BEET SOUP

Steps:

• Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
• Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.

CHLODNIK

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.

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.