Tag Archive for cucumber recipe

Dr. Wernher von Braun – Life In Europe. (Part 1 of a 2 Part Series)

My essay on Dr. Wernher von Braun -the man who led the US to landing on the moon in 1969.

WernherVonBraunLifeinGermany

A tribute to Dr. von Braun’s German roots, a German recipe!

OMI’S GERMAN CUCUMBER SALAD

1 to 2 medium cucumbers, peeled and thinly sliced (about 2 1/2 cups)

1 cup water

1/4 cup white distilled vinegar

2 1/2 Tablespoons finely chopped onion (1/2 medium)

1 Tablespoon sugar

1 teaspoon salt

1 teaspoon dried dill weed, or 2 Tablespoons chopped fresh dill

1/8 teaspoon freshly ground pepper

Place the cucumbers in a medium-sized bowl.  Mix the water, vinegar, onion, sugar, salt, dill, and pepper in a small bowl.  Pour over the cucumbers.  Refrigerate 30 minutes.

Nutrition per serving:

Serving size:  3/4 cup

Calories:  25 kcal

Fat: 0 gram

Saturated Fat:  0 gram

Cholesterol:  0 mg

Sodium: 590 mg

Carbohydrates:  6 grams

Dietary Fiber:  Less than 1 gram

Protein:  1 gram

Recipe provided courtesy of John Wiley and Sons.  From the American Dietetic Association Cooking Healthy Across America by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of the Academy of Nutrition and Dietetics.  Copyright 2005.  John Wiley and Sons.  Page 27

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Nina’s Yummy Holodnick Soup

Adam and I are blessed to have our dear friend, Nina Blinkova and her three children, visiting us from Federal Way, Washington this week.  Today we had a very busy and fun day at the US Space and Rocket Center – the number one tourist attraction in Alabama.  We were practically the last people to leave the site, so we were really hungry at suppertime.   Hurray!  Nina came to the rescue!  She made a very delicious soup that did not take long to make and was very nutritious and our appetite was deeply satisfied.

Byelorussians, like Nina, are known for their supreme storytelling abilities.  There is a story behind the soup recipe I am about to share with you.  When Nina lived in a small village in Latvia, her family would make this cold soup in the summer with whatever vegetables they had in the garden.  One of Nina’s duties was to milk the cows.  Milk would be left out in the warm sun and would become buttermilk, and used in this soup.  Nina reminisced, “There was this ‘weird cow’ I had to milk….she would put her back hoof in the pail of milk just as we finished milking her.  Well, my Dad solved this problem.  Dad tied-up the cow’s front hoof, so if she put her back hoof in the pail, she would fall.  My Dad’s cleverness stopped her from the bad back hoof behavior!”

Enjoy Nina’s Holodnick Soup during these hot summer days!

Nina’s Holodnick Soup

5 hard-boiled eggs, chopped with knife or egg cutter

10 shredded radishes

10 oz canned beets, drained and shredded

3 peeled and shredded small cucumbers

(Per Nina – she used the bigger holes on the shredder to shred the above veggies)

1 Tablespoon finely chopped dill

1/2 bunch chopped parsley

4 cups buttermilk

Salt to taste

Put all the above ingredients in a bowl.  Mix up all together, so it become pink.  If you like a thicker soup, you can eat as is.  If you want a thinner soup, add one to two cups cold water.  You can also add ice cubes, which Nina says is a really great addition on a hot day.  Chill.

“Holodnick” means cold soup in Russian!

Eat!  Prepare to give your tastebuds a terrific treat!

HOLODNICK