Chlodnik

Name: Chlodnik
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: eastern european
Ingredients: 1/2 pound lean veal, cut in small pieces; 1/2 pound beets; 6 large shrimps; 1 cucumber; 2 cups plain, unflavored yogurt; 1 tablespoon chopped fresh dill; 1 tablespoon chopped chives or scallion tops; Salt and pepper if desired; 2 hard-cooked eggs, sliced

Recipe from "The Alice B. Toklas Cookbook"

Adapted by Nancy Harmon Jenkins

Total Time: 1 hour 15 minutes, plus refrigeration
Rating: (0)
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Ingredients

Yield:6 servings

½pound lean veal, cut in small pieces
½pound beets
6large shrimps
1cucumber
2cups plain, unflavored yogurt
1tablespoon chopped fresh dill
1tablespoon chopped chives or scallion tops
Salt and pepper if desired
2hard-cooked eggs, sliced

Ingredient Substitution Guide

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Preparation

Step 1
Place veal in water to cover and poach gently 20 minutes, until cooked through. Set aside.
Step 2
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.
Step 3
Simmer shrimps in water to cover for 5 to 7 minutes, until cooked through. Peel shrimps and set aside.
Step 4
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.
Step 5
When ready to serve, place soup in bowls and garnish with slices of hard-boiled eggs.