In looking for a recipe to use all those hardboiled eggs from the weekend, we came across this, an old Pennsylvania Dutch recipe. Even though it's a cold soup, the weather forecast is for warm weather Saturday so we thought we'd give it a try. Let us know how you like it!
Makes 5 quarts (can be halved)
16 oz. pickled beets in strips, including the juice
1 large chopped onion
2 large diced cucumbers
10 cups of water
10 hard boiled eggs, chopped
3 bunches fresh dill, or equivalent dry
3 cups sour cream
Mix all ingredients together and chill for at least an hour. The flavors blend even better if left overnight. Serve chilled or at room temperature.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.