Recipe - Kholodnik (Little Cold Thing)

4 Radishes, cut waferthin]
2 small Cucumbers (Pickling variety,
if available), cut
waferthin
5 Scallions, finely chopped
One half bn Watercress, minced
8 Leaves Boston lettuce,
minced
1 cup Minced dill
4 md New potatoes, peeled
2 cup Buttermilk
2 tablespoon Butter
Salt and freshly ground
pepper to taste

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 Three fourths 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 One half 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 JEWISHFOOD digest V96 #093

From: Brian Mailman bmailman@hooked.net

Date: Tue, 03 Dec 1996 15:21:29 0800