Russian icy shrimp soup

6 servings

Ingredients

QuantityIngredient
½poundsShrimp, cooked & shelled
2mediumsCucumbers, peel, seed, chop
2cupsSour Cream
5cupsButtermilk
½cupSauerkraut Juice
2Cloves Garlic, chopped
Salt & White Pepper, to
Taste
3tablespoonsDill, chopped
1teaspoonFennel
cupScallions, chopped
2Eggs, hard-cooked
Finely chopped

Directions

Parboil the shrimps for 3-5 minutes, then let them cool in their own liquid. Marinate the cucumber in 1 teaspoon of salt at least half an hour to extract the excess moisture. Now in a stanless steel or glass bowl, combine sour cream, buttermilk, sauerkraut juice, garlic, salt and pepper.

Beat with a wire whisk until smooth. Add the remaining ingredients except the eggs. Fold in and refrigerate overnight. Chill soup plates or cups in the freezer about an hour before your are ready to serve. Then serve soup with a teaspoon of the chopped egg to each serving.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5

Recipe By : Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking