This was a new soup to me but it’s a common nutritious soup eaten in many Eastern European countries. Don’t let its exoticness turn you away. It’s a cousin to borscht, and amazingly is also gluten free, low carb and grain free (primal).
The recipe below appears to be a great jumping off point for beginners, and if you like it as much as we did, you’ll be looking for variations of it online in no time. (The version with beets sure looks great—and colorful too!)
Even though it’s a chilled soup, and is often served on hot summer evenings, it could easily be served year round. It’s so refreshing and full of flavor that it will quickly become a dish your family and friends will request again and again.
It would definitely go great with a side of potatoes and a meaty main dish. It could also be its own meal—especially if you add a whole hard-boiled egg to each bowl when you’re ready to serve, like I did.
Tips for making Russian Shrimp Soup
- For some extra crunch, add fresh radishes. I sliced mine thinly and tossed them in with the cucumbers before chilling the soup. The extra touch also added some color.
- I chose to purchase uncooked shrimp with their shells still intact. You can use them later to make stock at home. Simply peel the shells off and store them in a container in your freezer. Before you know it, you’ll have enough to make your first batch. (I recommend trying the Fish Stock recipe on page 120 in Nourishing Traditions.)
- The uncooked shrimp was sautéed in butter with a touch of olive oil and garlic. This added a bit of extra flavor to the soup. If you choose to do this too, just be sure to chill the shrimp separately before adding them to the soup. They’re too hot out of the pan to toss into the soup and would shock the other ingredients.
- The longer the soup is refrigerated the better it will taste.
Russian Shrimp Soup (Chlodnik)
Serves 8 – this recipe can easily be halved or quartered for 2 or 4
Page in NT: 227
- 2 cups piima cream or crème fraiche
- 5 cups cultured buttermilk
- 1/2 cup sauerkraut juice
- 4 cloves garlic, crushed
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 pound cooked shelled shrimp, cut into 1/2 inch slices
- 2 medium cucumbers, peeled, seeded and diced
- 3 Tablespoons chopped fresh dill
- 1 teaspoon freshly ground fennel seed
- 1 bunch green onions, finely chopped
- 2 hard boiled eggs, finely chopped, for garnish (optional)
- In a glass or stainless steel bowl combine piima cream (or crème fraiche), buttermilk, sauerkraut juice, garlic, salt and pepper and whisk until smooth.
- Stir in the shrimp, cucumbers, dill, fennel seeds, and green onions. Cover and place in the refrigerator. Refrigerate for several hours or overnight.
- Serve in chilled bowls. After ladling the soup, place the optional hard-boiled eggs on top as a garnish with a sprinkling of dill.