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  Added: Apr 11, 2006  •  Visited (424)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cold Beet Soup With Shrimp And Vegetables
What You Need:
  • 1 pound medium-sized firm young beets, peeled and coarsely grated
  • 6 ½ cups cold water
  • 3 tablespoons red wine vinegar
  • 5 teaspoons salt
  • 1½ teaspoons sugar
  • 1 pound uncooked shrimp
  • 1 cup sour cream
  • 2 medium-sized cucumbers, peeled, sliced lengthwise in half, seeded and cut into ¼-inch dice
  • 4 medium-sized scallions, including 2 inches of the green tops, trimmed, washed and cut crosswise into ¼-inch-thick rounds
  • 4 red radishes, thinly sliced
  • 4 tablespoons finely cut fresh dill leaves
  • 3 tablespoons strained fresh lemon juice
  • A pinch of white pepper
  • 1 lemon, thinly sliced (optional)
  • 3 hard-cooked eggs, chilled and finely chopped (optional)

  • How To Cook:
    1. In a 3- to 4-quart enameled or stainless-steel saucepan, bring the grated beets and cold water to a boil over high heat.

    2. Reduce the heat to moderate and cook uncovered for 10 minutes. Then reduce the heat to low, stir in 2 tablespoons of the vinegar, 2 teaspoons of the salt and 1 teaspoon of the sugar, and simmer partially covered for 30 minutes.

    3. Dram the beets in a fine sieve set over a large bowl. Set the beets and the cooking liquid aside separately to cool to room temperature.

    4. Peel the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife.

    5. Wash the shrimp under cold running water. Then bring 1 quart of water to a boil in a small pan, drop in the shrimp and cook briskly, uncovered, for about 3 minutes, or until they turn pink and are firm to the touch.

    6. Drain and coarsely chop the shrimp. Set aside to cool. When the beet cooking liquid is completely cooled, beat in the sour cream with a wire whisk.

    7. Then stir in the beets, shrimp, cucumbers,scallions, radishes, 2 tablespoons of the dill, the lemon juice, the remaining tablespoon of vinegar, 3 teaspoons of salt and ½ teaspoon of sugar, and a pinch of white pepper.

    8. Taste for seasoning, cover the bowl tightly with plastic wrap, and refrigerate for at least 2 hours, or until the chlodnik is thoroughly chilled.

    9. To serve, ladle the soup into a large chilled tureen or individual soup plates. Sprinkle the remaining dill on top and, if you like, garnish the chlodnikwith thin slices of lemon and shopped hard-cooked eggs.
    Serving Size: 6 to 8
     This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Vegetables » Beet
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Vegetables » Scallions
    Dish » Soup


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