Chlodnik

• 1/2 pound lean veal, cut in small pieces
• 1/2 pound beets
• 6 large shrimps
• 1 cucumber
• 2 cups plain, unflavored yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped chives or scallion tops
• Salt and pepper if desired
• 2 hard-cooked eggs, sliced

1. Place veal in water to cover and poach gently 20 minutes, until cooked through.
2. Set aside.
3. Simmer beets in water to cover until cooked through, about 25 minutes.
4. Remove beets from water, reserving liquid.
5. Peel beets.
6. Strain beet water through a colander lined with cheesecloth.
7. In a blender or food processor, puree beets with beet liquid and set aside.
8. Simmer shrimps in water to cover for 5 to 7 minutes, until cooked through.
9. Peel shrimps and set aside.
10. Peel and seed cucumber.
11. Cut and dice.
12. Combine cucumber, veal with its liquid and beets.
13. Add yogurt, dill and chives.
14. Taste, and add salt and pepper if necessary.
15. Add shrimps.
16. Place in refrigerator until very cold.
17. When ready to serve, place soup in bowls and garnish with slices of hard-boiled eggs.

lean veal, beets, shrimps, cucumber, unflavored yogurt, dill, chives, salt, eggs

Taken from cooking.nytimes.com/recipes/9962 (may not work)