Chlodnik

Name: Chlodnik
Total time: 10 min
Yield: 8 servings
Cuisine: eastern european
Ingredients: 2 cups sour cream; 5 cups buttermilk; 1/2 cup sauerkraut juice (from a bag or can of sauerkraut; 2 cloves garlic, chopped; Salt and freshly ground white or black pepper to taste; 1/2 pound cooked shelled shrimp, cut in 1/2-inch slices; 2 medium cucumbers, peeled, seeded and diced; 3 tablespoons finely chopped fresh dill; 1/2 cup finely chopped fresh fennel leaves or 1 teaspoon pulverized fennel seed; 1/2 cup thinly sliced scallions, including some green; 2 hard-cooked eggs, finely chopped

Recipe from "Michael Field's Cooking School"

Adapted by Suzanne Hamlin

Total Time: 10 minutes, plus chilling
Rating: 3(6)
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Ingredients

Yield:8 servings

2cups sour cream
5cups buttermilk
½cup sauerkraut juice (from a bag or can of sauerkraut
2cloves garlic, chopped
Salt and freshly ground white or black pepper to taste
½pound cooked shelled shrimp, cut in ½-inch slices
2medium cucumbers, peeled, seeded and diced
3tablespoons finely chopped fresh dill
½cup finely chopped fresh fennel leaves or 1 teaspoon pulverized fennel seed
½cup thinly sliced scallions, including some green
2hard-cooked eggs, finely chopped

Ingredient Substitution Guide

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Preparation

Step 1
In a large, nonreactive bowl, whisk the sour cream, buttermilk, sauerkraut juice, garlic, salt and pepper until smooth.
Step 2
Stir in the shrimp, cucumbers, dill, fennel and scallions, gently but thoroughly. Cover and refrigerate 4 hours or overnight.
Step 3
To serve, taste for seasoning, ladle into bowls and sprinkle with chopped hard-cooked egg.