| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Radishes, cut wafer-thin] |
| 2 |
sm |
Cucumbers (Pickling variety, if available), cut wafer-thin |
| 5 |
|
Scallions, finely chopped |
| 1/2 |
bn |
Watercress, minced |
| 8 |
|
Leaves Boston lettuce, minced |
| 1 |
c |
Minced dill |
| 4 |
md |
New potatoes, peeled |
| 2 |
c |
Buttermilk |
| 2 |
tb |
Butter |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
This is from an Molly O'Neill's column in "The New York Times Magazine,"
October 27, 1996.
I've made one change to the recipe as given. The original called for sour
milk (2 cups of milk with 3/4 tsp. sour salt/citric acid). I've substituted
buttermilk.
1. Place earthenware bowl in refrigerator and chill completely. After
preparing the radishes, immediately place them into the chilled bowl and
return to the refrigerator. Then, in order, prepare the cucumbers,
scallions, watercress and Boston lettuce. Toss this mixture with 1/2 cup of
the dill and refrigerate.
2. Boil the potatoes until they are tender. Combine buttermilk with the
chilled vegetables, toss well and return the soup to the refrigerator.
3. When potatoes are tender, drain, toss with butter, the remaining dill
and season to taste. Serve the soup very cold with a very hot potato on the
side. Alternate eating the hot potato with the tart soup. Small portions of
the soup are recommended, since it is quite filling. Makes 4 servings.
Posted to JEWISH-FOOD digest V96 #093
From: Brian Mailman <bmailman@hooked.net>
Date: Tue, 03 Dec 1996 15:21:29 -0800
A Message from our Provider:
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