Russian icy shrimp soup

Yield: 6 servings

Measure Ingredient
½ pounds Shrimp, cooked & shelled
2 mediums Cucumbers, peel, seed, chop
2 cups Sour Cream
5 cups Buttermilk
½ cup Sauerkraut Juice
2 \N Cloves Garlic, chopped
\N \N Salt & White Pepper, to
\N \N Taste
3 tablespoons Dill, chopped
1 teaspoon Fennel
⅓ cup Scallions, chopped
2 \N Eggs, hard-cooked
\N \N Finely chopped

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

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