Sunday, June 10, 2007

Choldnik, chilled soup


Chlodnik---Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.

3 cups well-shaken chilled buttermilk
1/2 cup sour cream
1/2 teaspoon salt
1/4 cup pickling liquid
6 drops tabasco
1 cup chopped bottled pickled beets
1 cup chopped boiled yellow beets
1 cup chopped seedless cucumber
1/2 cup chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons citrus infused olive oil
Shrimp, grilled and served warm along with the soup

Mix the first five ingrediants together and chill. Prep the other veggies and chill them also. I like the contrast between cold soup and hot shrimp so I prefer to mix the veggies in the soup at the last minute, then top with warm grilled shrimp, and garnish with dill, and oil.

This soup works very well in the restaurant as it's colorful, tastey, and light. For some reason people shy away from chilled soups? I tend to think they are slightly more versitile, and creative than your normal bowl of chowder out of the steam well. Pickled beets, dill and buttermilk are the core flavors, any other ingrediants can be easiliy swapped out.

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