Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Shrimp, cooked shelled Taste
2 md Cucumbers, peel, seed, chop 3 tb Dill, chopped
2 c Sour Cream 1 ts Fennel
5 c Buttermilk 1/3 c Scallions, chopped
1/2 c Sauerkraut Juice 2 Eggs, hard-cooked
2 Cloves Garlic, chopped Finely chopped
Salt White Pepper, to

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

Browse by categories