SuziQ
24th September 2007, 11:15 AM
POLISH SHRIMP SOUP (CHLODNIK)
500 gm peeled prawns
500 gm peeled, grated beetroot
200 ml sour cream
2 sliced leeks
1 tbsp lemon juice
2 cups vege, bacon or chicken stock
1 cup cucumber, cubed
1 cup beetroot, cubed
1 cup red kidney beans
4 boiled eggs, halved
2 tbsp dill
1 tsp salt
1 tsp white pepper
1/2 tsp sugar
1 tbsp lemon juice or vinegar
Cook the beetroot in the stock for about 10 minutes in an uncovered pan. Reduce the temperature and add the vinegar, salt and sugar and leave to simmer for 30 minutes. Drain the beetroot in a fine sieve. When the cooking liquid is cold, whisk in the sour cream, using an egg whisk. Boil the prawns separately. Add the beetroot and shrimps and all the remaining ingredients. Season to taste, then chill.
This is even nice without the prawns or use the water that you boiled the prawns in as the stock for a stronger flavour.
I normally add the cucumber, extra beetroot, egg, beans and prawns to each individual bowl then add the soup and garnish with dill.
:drool:
500 gm peeled prawns
500 gm peeled, grated beetroot
200 ml sour cream
2 sliced leeks
1 tbsp lemon juice
2 cups vege, bacon or chicken stock
1 cup cucumber, cubed
1 cup beetroot, cubed
1 cup red kidney beans
4 boiled eggs, halved
2 tbsp dill
1 tsp salt
1 tsp white pepper
1/2 tsp sugar
1 tbsp lemon juice or vinegar
Cook the beetroot in the stock for about 10 minutes in an uncovered pan. Reduce the temperature and add the vinegar, salt and sugar and leave to simmer for 30 minutes. Drain the beetroot in a fine sieve. When the cooking liquid is cold, whisk in the sour cream, using an egg whisk. Boil the prawns separately. Add the beetroot and shrimps and all the remaining ingredients. Season to taste, then chill.
This is even nice without the prawns or use the water that you boiled the prawns in as the stock for a stronger flavour.
I normally add the cucumber, extra beetroot, egg, beans and prawns to each individual bowl then add the soup and garnish with dill.
:drool: