Chlodnik
Published June 18, 1985
- Total Time
- 1 hour 15 minutes, plus refrigeration
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Ingredients
½ pound lean veal, cut in small pieces
½ pound beets
6 large shrimps
1 cucumber
2 cups plain, unflavored yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped chives or scallion tops
Salt and pepper if desired
2 hard-cooked eggs, sliced
Nutritional analysis per serving (6 servings)
10 grams carbs; 101 milligrams cholesterol; 144 calories; 2 grams monosaturated fat; 3 grams saturated fat; 5 grams fat; 2 grams fiber; 534 milligrams sodium; 14 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place veal in water to cover and poach gently 20 minutes, until cooked through. Set aside.
- Step 2
Simmer beets in water to cover until cooked through, about 25 minutes. Remove beets from water, reserving liquid. Peel beets. Strain beet water through a colander lined with cheesecloth. In a blender or food processor, puree beets with beet liquid and set aside.
- Step 3
Simmer shrimps in water to cover for 5 to 7 minutes, until cooked through. Peel shrimps and set aside.
- Step 4
Peel and seed cucumber. Cut and dice. Combine cucumber, veal with its liquid and beets. Add yogurt, dill and chives. Taste, and add salt and pepper if necessary. Add shrimps. Place in refrigerator until very cold.
- Step 5
When ready to serve, place soup in bowls and garnish with slices of hard-boiled eggs.
Private Notes