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CHLODNIK (serves 4) (Polish Borscht)
1 lb raw beets, trimmed but with 1" of stems left intact
3 cups chicken stock (vegetable stock works)
3 cups water
Salt to taste
1 cup small shrimp, cooked & peeled, optional
1/2 cup sour cream or yogurt
3 TBL vinegar, preferably apple cider vinegar
1 TBL lemon juice
5 tsp sugar
Salt & pepper to taste
1/4 cup finely diced cucumber
1/4 cup finely diced green onions, green part included
1/2 cup trimmed, thinly sliced radishes, optional
1/4 cup finely chopped dill
rinse beets well & put them into a saucepan in which they will fit snugly. Add the stock, water & salt. Bring to the simmer. Cook, partly covered for 30-40 minutes or until the beets are tender.
Drain but reserve both the beets & their cooking liquid. You'll need 1 1/2 to 2 cups liquid. Using your fingers or a small paring knife, remove & discard the stmes & tender outer skin of each beet. Cut the beets into 1/8ths. Should be about 2 cups.
Put the beets & about 1/2 cup of the liquid in a processor. Blend thoroughly. Pour the mixture into a bowl & add the remaining liquid. Let cool then chill thoroughly.
If using, cut the shrimp into small bits & add to the soup. Add the sour cream, vinegar, lemon juice & sugar & stir to blend. If desired, add more vinegar, lemon juice & sugar, according to taste. Add salt & pepper. Stir in the cucumber, green onions, radishes & dill. Chill.~~Craig Claiborne
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Polish Borscht
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Category: Recipes
Prep Time: Cook Time: Total Time:
CHLODNIK (serves 4) (Polish Borscht)
1 lb raw beets, trimmed but with 1" of stems left intact
3 cups chicken stock (vegetable stock works)
3 cups water
Salt to taste
1 cup small shrimp, cooked & peeled, optional
1/2 cup sour cream or yogurt
3 TBL vinegar, preferably apple cider vinegar
1 TBL lemon juice
5 tsp sugar
Salt & pepper to taste
1/4 cup finely diced cucumber
1/4 cup finely diced green onions, green part included
1/2 cup trimmed, thinly sliced radishes, optional
1/4 cup finely chopped dill
rinse beets well & put them into a saucepan in which they will fit snugly. Add the stock, water & salt. Bring to the simmer. Cook, partly covered for 30-40 minutes or until the beets are tender.
Drain but reserve both the beets & their cooking liquid. You'll need 1 1/2 to 2 cups liquid. Using your fingers or a small paring knife, remove & discard the stmes & tender outer skin of each beet. Cut the beets into 1/8ths. Should be about 2 cups.
Put the beets & about 1/2 cup of the liquid in a processor. Blend thoroughly. Pour the mixture into a bowl & add the remaining liquid. Let cool then chill thoroughly.
If using, cut the shrimp into small bits & add to the soup. Add the sour cream, vinegar, lemon juice & sugar & stir to blend. If desired, add more vinegar, lemon juice & sugar, according to taste. Add salt & pepper. Stir in the cucumber, green onions, radishes & dill. Chill.~~Craig Claiborne
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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