Klodnik (klahd-nick) is a famous iced soup of Russian origin. It is usually beetroot- based but is far more elaborate than the better known borscht, having crayfish tails, various vegetables and veal among its ingredients. The soup is also popular in Poland, where it is called Chlodnik. tops of

2 beetroots , washed, boiled for

5 minutes, drained and chopped

1 tablespoon chopped fresh chives

2 shallots, finely chopped

1 tablespoon chopped fresh fennel

1 tablespoon chopped fresh dill or

1 teaspoon dried dill

1 pint chicken stock

10 fl. oz. Kvass or light ale

1 tablespoon wine vinegar

8 fl. oz. sour cream

1 teaspoon salt

1 teaspoon sugar

6 to

8 crayfish tails, shelled and halved, or

12 oz. cooked and shelled prawns or shrimps

1 medium-sized cucumber, peeled and cubed

4 oz. cooked veal, cubed

2 beetroots , cooked, peeled and coarsely grated

4 hard-boiled eggs, chopped

1 tablespoon chopped fresh parsley

In a large bowl or soup tureen, combine the beetroot tops, chives, shallots. fennel and dill. Pour over the chicken stock, Kvass or light ale, vinegar and the sour cream. Mix the ingredients thoroughly with a wooden spoon.

Stir in the salt and sugar and add the crayfish tails or prawns or shrimps, cucumber and cubed veal.

Place the mixture in the refrigerator and chill for 4 hours.

Just before serving, stir in the beetroots . Place a few ice cubes in each of six serving bowls and ladle the chilled soup over them.

Garnish with the chopped hard-boiled eggs and parsley. Serve immediately.


This traditional Israeli dish is usually served cold, accompanied by a well-flavoured tomato sauce.


1 teaspoon vegetable oil

2 lb. minced beef

2 oz. fresh white breadcrumbs

2 celery stalks, trimmed and finely chopped

1 carrot, scraped and grated

2 medium-sized onions, grated

1 garlic clove, crushed

1 tablespoon chopped fresh parsley

1 teaspoon salt w/

1 teaspoon sugar

½ teaspoon black pepper

1 teaspoon grated nutmeg

2 eggs, lightly beaten

1 tablespoon chicken stock

5 hard-boiled eggs

Preheat the oven to very hot 475 °F (Gas Mark 9, 240°C). With a pastry brush, lightly grease a 2-pound loaf tin with the teaspoon of oil. Set aside.

In a large mixing bowl, combine the beef, breadcrumbs, celery, carrot, onions, garlic, parsley, salt, sugar, pepper and nutmeg and mix well to blend.

Stir in the eggs and chicken stock, beating constantly until the mixture is smooth and pliable but not runny.

Spoon half the mixture into the prepared loaf tin. Top with the hard-boiled eggs, placed side by side along the length of the tin. Spoon the remaining meat mixture over the top, pressing down firmly with the back of a wooden spoon.

Place the tin in the oven and bake for 20 minutes. Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C) and bake for a further 1 hour.

Remove the tin from the oven and set aside for 1 hour in a cool place, or until Klodmk is a famous beetroot soup, popular in Russia and Poland. Serve it chilled, with ice cubes. the loaf has cooled completely.

To serve, run a sharp knife around the edge of the tin and turn the loaf out on to a serving dish. Serve at once.

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