My weird snack

Serene said:

So I ended up with a bowl of "soup" made from half a jar of pickled
red cabbage and a cup of buttermilk (and a few grinds of black
pepper over the top). It's really yummy, but even I will admit it's
weird.

Next?

Next comes the baby. Congratulations!

-sw

Sounds like a borscht gazpacho!
Roman

Steve Wertz said:

Serene said:

So I ended up with a bowl of "soup" made from half a jar of pickled
red cabbage and a cup of buttermilk (and a few grinds of black
pepper over the top). It's really yummy, but even I will admit it's
weird.

Next?

Next comes the baby. Congratulations!

*laugh* No babies for me. I take many many steps to make sure that
doesn't happen. But hey, if you'll pay all the expenses, we can talk.

Serene

Serene said:

Steve Wertz said:

Serene said:

So I ended up with a bowl of "soup" made from half a jar of pickled
red cabbage and a cup of buttermilk (and a few grinds of black
pepper over the top). It's really yummy, but even I will admit it's
weird.

Next?

Next comes the baby. Congratulations!

*laugh* No babies for me. I take many many steps to make sure that
doesn't happen. But hey, if you'll pay all the expenses, we can talk.

Sure. I'll spring for the wine, condoms, and hotel.

;-)

-sw

Serene said:

So I ended up with a bowl of "soup" made from half a jar of pickled
red cabbage and a cup of buttermilk (and a few grinds of black
pepper over the top). It's really yummy, but even I will admit it's
weird.

You made something akin to the Lithuanian saltibarsciai, cold beet soup
which can be made with pickled beets.

Victor

Serene said:

Okay, I kind of feel like I have to tell how I arrived at such a weird
bowl of food.

1) I like pickled beets and other pickled veggies (pickled red cabbage
among them).

2) I often eat them with sour cream on top.

3) I think buttermilk tastes like liquid sour cream.

So I ended up with a bowl of "soup" made from half a jar of pickled red
cabbage and a cup of buttermilk (and a few grinds of black pepper over
the top). It's really yummy, but even I will admit it's weird.

Next?

Serene

Not really that weird. Consider the tasty combination of pickled herring
with sour cream.

Victor Sack said:

Serene said:

So I ended up with a bowl of "soup" made from half a jar of pickled
red cabbage and a cup of buttermilk (and a few grinds of black
pepper over the top). It's really yummy, but even I will admit it's
weird.

You made something akin to the Lithuanian saltibarsciai, cold beet soup
which can be made with pickled beets.

Victor

I have had pickled beet borscht with a dollop of sour cream at a friends
house a number of times. He is the cook in the family and is of
Slavic descent and makes many excellent dishes.

"George" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Serene said:

Okay, I kind of feel like I have to tell how I arrived at such a weird
bowl of food.

1) I like pickled beets and other pickled veggies (pickled red cabbage
among them).

2) I often eat them with sour cream on top.

3) I think buttermilk tastes like liquid sour cream.

So I ended up with a bowl of "soup" made from half a jar of pickled red
cabbage and a cup of buttermilk (and a few grinds of black pepper over
the top). It's really yummy, but even I will admit it's weird.

Next?

Serene

Not really that weird. Consider the tasty combination of pickled herring
with sour cream.

I love both, but seperately. That is an odd one.

Peter said:

Quoted message said:

Not really that weird. Consider the tasty combination of pickled herring
with sour cream.

I love both, but seperately. That is an odd one.

Its a classic/common combination in Slavic culture.

Peter said:

"George" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Consider the tasty combination of pickled herring
with sour cream.

Quoted message said:

I love both, but seperately. That is an odd one.

Just a thought, if you've only tried jars of herring in
sour cream, you might want to try pickled herring (from
a jar that doesn't include sour cream) along with fresh
sour cream.

Something awful happens to sour cream that's been in
jar for weeks with herring juice. Trust me it's much
better if the sour cream is fresh.

Steve

"George" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter said:

Quoted message said:

Not really that weird. Consider the tasty combination of pickled herring
with sour cream.

I love both, but seperately. That is an odd one.

Its a classic/common combination in Slavic culture.

I will give it a go soon then, I have both in the fridge. Is there a
traditional preperation method or just lob some sour cream on top of the
pickled herring and go to it?

Peter said:

George said:

Peter wrote:

Quoted message said:

Quoted message said:

> Not really that weird. Consider the tasty combination of pickled herring
> with sour cream.

Quoted message said:

Quoted message said:

I love both, but seperately.  That is an odd one.

Its a classic/common combination in Slavic culture.

I will give it a go soon then, I have both in the fridge.    Is therea
traditional preperation method or just lob some sour cream on top of the
pickled herring and go to it?

Pickled herring in sour cream sauce is a classic, it's available in
every stupidmarket, in jars in the refrigerater section... the most
popular brand is "Vita".

http://www.vitafoodproducts.com/product.asp_Q_catID_E_1_A_subCatID_E_1

Cold borscht with sour cream is also a classic (with many choices for
additions, including but not limited to hard cooked egg, diced
cucumber, sliced onion, etc.), shav the same.

http://www.manischewitz.com/products/soup_seasonings/schav_borscht.php

Sheldon Matjes

Steve Pope said:

Peter said:

"George" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Consider the tasty combination of pickled herring
with sour cream.

Quoted message said:

I love both, but seperately. That is an odd one.

Just a thought, if you've only tried jars of herring in
sour cream, you might want to try pickled herring (from
a jar that doesn't include sour cream) along with fresh
sour cream.

Something awful happens to sour cream that's been in
jar for weeks with herring juice. Trust me it's much
better if the sour cream is fresh.

Steve

Agree, I don't care for the jars that already contain sour cream mixed
in. I like the version where you mix in freah sour cream (and maybe some
fresh chopped dill).

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Peter said:

George said:

Peter wrote:

Quoted message said:

Quoted message said:

> Not really that weird. Consider the tasty combination of pickled
> herring
> with sour cream.

Quoted message said:

Quoted message said:

I love both, but seperately. That is an odd one.

Its a classic/common combination in Slavic culture.

I will give it a go soon then, I have both in the fridge. Is there a
traditional preperation method or just lob some sour cream on top of the
pickled herring and go to it?

Quoted message said:

Pickled herring in sour cream sauce is a classic, it's available in
every stupidmarket, in jars in the refrigerater section... the most
popular brand is "Vita".

http://www.vitafoodproducts.com/product.asp_Q_catID_E_1_A_subCatID_E_1

Cold borscht with sour cream is also a classic (with many choices for
additions, including but not limited to hard cooked egg, diced
cucumber, sliced onion, etc.), shav the same.

http://www.manischewitz.com/products/soup_seasonings/schav_borscht.php

Sheldon Matjes

Thanks Sheldon. I buy a small jar of pickled herring every few months and
don't recall ever seeing any sour cream type. They only come in vinegar or
wine here.

Peter said:

"George" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter said:

> Not really that weird. Consider the tasty combination of pickled herring
> with sour cream.
I love both, but seperately. That is an odd one.

Its a classic/common combination in Slavic culture.

I will give it a go soon then, I have both in the fridge. Is there a
traditional preperation method or just lob some sour cream on top of the
pickled herring and go to it?

Add some fresh sour cream (and fresh dill if you like it) to pickled
herring and mix. It looks like this:

http://www.zabars.com/pickled-herring-in-cream-sauce/default/StandardCatalog.Smoked_Fish.21100BM.cpd

Peter said:

"Sheldon" wrote:

Peter said:

George said:

Peter wrote:

Quoted message said:

Quoted message said:

>> Not really that weird. Consider the tasty combination of pickled
>> herring
>> with sour cream.

Quoted message said:

Quoted message said:

> I love both, but seperately. That is an odd one.
Its a classic/common combination in Slavic culture.

Quoted message said:

I will give it a go soon then, I have both in the fridge.  Is there a
traditional preperation method or just lob some sour cream on top of the
pickled herring and go to it?

Quoted message said:

Pickled herring in sour cream sauce is a classic, it's available in
every stupidmarket, in jars in the refrigerater section... the  most
popular brand is "Vita".

Quoted message said:

http://www.vitafoodproducts.com/product.asp_Q_catID_E_1_A_subCatID_E_1

Quoted message said:

Cold borscht with sour cream is also a classic (with many choices for
additions, including but not limited to hard cooked egg, diced
cucumber, sliced onion, etc.), shav the same.

Quoted message said:

http://www.manischewitz.com/products/soup_seasonings/schav_borscht.php

Quoted message said:

Sheldon Matjes

Thanks Sheldon.  I buy a small jar of pickled herring every few months and
don't recall ever seeing any sour cream type.  They only come in vinegar or
wine here.

I don't know where "here" is but you probably need to try a different
market. In NYC you can still buy all sorts of herring loose, pickled
lox too, regular and pickled lox in sour cream sauce, and schmaltz
herring, and my favorite, matjes herring.

http://www.barrypopik.com/index.php/new_york_city/entry/appetizing_store_appy/

Brighton Beach is still a mecca for all things appetizing, especially
pickled/smoked fish.

I bet no one here can pronounce herring like I can... without moving
my lips... with a hard gutteral "ch" for the "h', and a double "rr"
roll... the exact sound like when yer gonna hack up the king of all
loogies.

Sheldon

Sheldon said:

Brighton Beach is still a mecca for all things appetizing.

---> http://www.thefoodmaven.com/diary/archives/00000042.html

Sheldon

Sheldon said:

Brighton Beach is still a mecca for all things appetizing, especially
pickled/smoked fish.

When you live in Brooklyn you don't ever need to travel:
http://www.bridgeandtunnelclub.com/bigmap/brooklyn/brightonbeach/avenue/

Sheldon

Serene said:

I ended up with a bowl of "soup" made from half a jar of pickled red
cabbage and a cup of buttermilk (and a few grinds of black pepper over the
top). It's really yummy, but even I will admit it's weird.

Not all that weird; the flavor profile is similar to Harvard beets. Borscht
is often garnished with sour cream too, but lacks the "pickled" flavor.

Bob