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

Sounds like a borscht gazpacho!
Roman

Steve Wertz wrote:
> On Sun, 20 May 2007 12:33:01 -0700, Serene wrote:
>
>> 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 > wrote:

> 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 wrote:
> 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 wrote:
> Serene > wrote:
>
>> 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" > wrote in message
. ..
> Serene wrote:
>> 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 wrote:

>> 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 > wrote:

>"George" > wrote in message

>> Consider the tasty combination of pickled herring
>> with sour cream.

>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" > wrote in message
news
> Peter wrote:
>
>>> 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" wrote:
> "George" wrote:
> > Peter wrote:
>
> >>> 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?

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/prod...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...av_borscht.php

Sheldon Matjes

Steve Pope wrote:
> Peter > wrote:
>
>> "George" > wrote in message
>
>>> Consider the tasty combination of pickled herring
>>> with sour cream.
>
>> 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" > wrote in message
oups.com...
"Peter" wrote:
> "George" wrote:
> > Peter wrote:
>
> >>> 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?

>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/prod...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...av_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 wrote:
> "George" > wrote in message
> news
>> Peter wrote:
>>
>>>> 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-herrin...sh.21100BM.cpd

"Peter" wrote:
> "Sheldon" wrote:
> "Peter" wrote:
> > "George" wrote:
> > > Peter wrote:
>
> > >>> 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?
>
>
> >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/prod...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...av_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.

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/...ng_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 wrote:
>
> Brighton Beach is still a mecca for all things appetizing.

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

Sheldon

Sheldon wrote:
>
> 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/b...nbeach/avenue/

Sheldon

Serene wrote:

> 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

"George" > wrote in message
. ..
>
> Not really that weird. Consider the tasty combination of pickled herring
> with sour cream.

I used to love creamed pickled herring until I ate enough of it to make
myself sick once.

Mitch

George > wrote:

> 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.

Borscht without a dollop of sour cream is unthinkable. Also, since
correctly made borscht is always supposed to have an acidic component,
pickled beets with their liquid can provide it, either by themselves or
in addition to some other acidic ingredient.

Victor