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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup chopped baby beet greens and little roots
1/2 to 3/4 cup ham
2 cups boiling water
1-1/2 to 2 qt. sour milk
1 peeled cucumber
1 bunch radishes
1 bunch green onions
3 tsp. freshly chopped dill
Salt, pepper and sugar
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Directions:
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Place 1 cup chopped baby beet greens and roots (smaller than a radish) and 1/2 to 3/4 cup diced boiled ham (or diced cooked veal) in pot with 2 cups boiling water. Simmer for 15 minutes. Cool.
Add 1-1/2 to 2 quarts sour milk beaten smooth with wire whisk or commercial buttermilk, 1/2 cup fork blended, pourable sour cream, peeled cucumber, bunch radishes, bunch green onions (all vegetables chopped and shredded) and dill. Add a little salt, pepper, and sugar (optional). Sour to taste with a little dill pickle juice or lemon. Refrigerate overnight for flavors to intermingle or at least 5 hours.
Serve cold over sliced hard-boiled eggs.
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Comments from angel
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A refreshing hot weather treat! To get the proper deep-pink color add juice of grated, raw beet or canned beet juice.
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