Chlodnik

• 2 cups sour cream
• 5 cups buttermilk
• 1/2 cup sauerkraut juice (from a bag or can of sauerkraut
• 2 cloves garlic, chopped
• Salt and freshly ground white or black pepper to taste
• 1/2 pound cooked shelled shrimp, cut in 1/2-inch slices
• 2 medium cucumbers, peeled, seeded and diced
• 3 tablespoons finely chopped fresh dill
• 1/2 cup finely chopped fresh fennel leaves or 1 teaspoon pulverized fennel seed
• 1/2 cup thinly sliced scallions, including some green
• 2 hard-cooked eggs, finely chopped

1. In a large, nonreactive bowl, whisk the sour cream, buttermilk, sauerkraut juice, garlic, salt and pepper until smooth.
2. Stir in the shrimp, cucumbers, dill, fennel and scallions, gently but thoroughly.
3. Cover and refrigerate 4 hours or overnight.
4. To serve, taste for seasoning, ladle into bowls and sprinkle with chopped hard-cooked egg.

sour cream, buttermilk, sauerkraut juice, garlic, salt, shrimp, cucumbers, fresh dill, fresh fennel, scallions, eggs

Taken from cooking.nytimes.com/recipes/6882 (may not work)