Choldnik
This cold soup is refreshing on warm days.
1 large cucumber, pared, seeded cut in 1/4 inch dice, about 2 cups
Salt
1/2 pound small shrimp, shelled, deveined
1 16-ounce can Steinfeld's Sauerkraut
5 cups buttermilk
2 cups sour cream
2 cloves garlic, crushed
Freshly ground white pepper
3 tablespoons finely chopped fresh dill, divided
Place cucumber in sieve over bowl; sprinkle with salt. Let cucumber drain for at least 30 minutes. Rinse under cold running water; drain again. Heat small saucepan of salted water to boiling. Add shrimp; cook until opaque in center, about 3 minutes. Drain in sieve under cold running water, drain again. Transfer to small bowl; refrigerate, covered. Drain sauerkraut in sieve over small bowl, pressing with back of wooden spoon to extract liquid; you should have about 1/2 cup liquid. Reserve sauerkraut in small bowl; refrigerate, covered. Whisk together buttermilk, sour cream, sauerkraut liquid, garlic and salt and pepper to taste in large bowl until smooth. Stir in cucumber, shrimp and 2 tablespoons of the dill. Refrigerate soup, covered until very cold about 4 hours. At serving time, taste for seasoning; adjust if necessary. Ladle soup into chilled soup bowls. Divide sauerkraut evenly among bowls; garnish with remaining 1 tablespoon chopped dill, divide evenly. Serves 4.
Cuisine Magazine