Thursday, February 26, 2004

Vile Recipe of the Week

I'm hoping to make this a regular feature. I also might post good recipes, but the truly nasty-sounding ones are way more entertaining.

This week's vile recipe comes from The Complete Outdoor Cookbook by Yvonne Young Tarr, copyright 1973. I'm sure this is some kind of beloved ethnic food that somebody's grandma used to make, but I think this part of the culture barrier is gonna stay intact.


"A gorgeous pink, chilled beet soup garnished with hard-cooked eggs and lemon slices. Its flavor is enhanced by the chopped shrimp, cucumbers and ham."

8 small beets, sliced
1/2 cup young beet tops, minced
1 1/2 cups water
5 tablespoons scallions, minced
1 tablespoon fresh dill, minced
1 1/4 cups sour cream
1/4 cup lemon juice
2 teaspoons vinegar
1 teaspoon salt
5 cups chicken broth
1 cup cooked shrimp
2 medium-sized cucumbers
1 1/2 cups cooked ham
feshly ground black pepper
5 hard-cooked eggs
8 thin slices lemon

(Serves 8)

Place the beets and beet tops in a saucepan. Add the water and cook for 20 minutes, or until the beets are tender. Cool the beets, reserving the cooking water, and chop them very fine. Stir the chopped beets into the beet water, and add the scallions, dill, sour cream, lemon juice, vinegar, salt and chicken broth. Refrigerate for 3 hours or longer. Place soup bowls in the refrigerator. Chop the shrimp. Peel and chop the cucumbers. Dice the cooked ham. Chill well. Stir the shrimp, cucumbers and ham into the cold soup.

To serve, put 1 tablespoon of crushed ice in each chilled bowl and pour the soup over it. Sprinkle with the black pepper and garnish with the hard-cooked eggs, cut in lengths, and lemon slices.

No, seriously, that's what it says. Old cookbooks are awesome. If anybody out there gets up the nerve to actually make this, you must tell me how it is. Bonus points if you get your friends to eat it.

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