Peter Ustinov' Cacik
1/2 tsp. salt
1 tbsp. sugar
1/4 tsp. garlic salt
1 tsp. chopped fresh dill (or sprigs, as taste dictates)
1 tsp. olive oil
1 1/2 cups yogurt
1 tsp. olive oil
1 tbsp. chopped mint leaves
1. Peel cucumbers, cut into quarters, slice thinly. Sprinkle with salt.
2. Combine vinegar with garlic salt, dill and yogurt. Mix until smooth. Pour over cucumbers, sprinkle with olive oil; garnish with mint. Serve cold, as appetizer, salad or accompaniment to a lamb rice dish.
Peter Ustinov's Okroshka
1 tbsp. each minced green and white parts of scallions
1/2 tsp. dried tarragon
10 radishes, minced
1/2 tsp. drted tarragon
1 tbsp. minced fresh dill (or 1 tsp. dried)
1 tbsp. each vinegar and lemon juice
1 1/2 tsps. of salt
1 tsp. of freshly ground pepper
1/2 cup sour cream
2 hard-cooked egg yolks, mashed
1 tsp. prepared mustard (or horseradish)
1/2 cup cooked mashed potatoes
1 No. 10 1/2 can undiluted chicken broth (or beef consomme)
1 1/2 cups dry white wine (or beer)
2 small cucumbers, peeled and very finely minced
2 hard-cooked egg whites, mashed
1/2 cup crushed ice
1. Combine scallions and radishes with herbs, vinegar, lemon juice and seasonings.
2. In a separate bowl blend sour cream, egg yolks, mustard, potatoes, chicken broth and wine. (If beer is used add just before serving.) Stir in scallion mixture, blend well. Cover tightly, refrigerate at least 3 hrs. Spoon into flat soup plates. Divide cucumbers, egg whites and crushed ice evenly in each plate. Serve with slices of sour rye bread or dark pumpernickel lightly spread with sweet butter. Serves 4.
Thoughts: Russian cooks traditionally chop the vegetables very finely but American cooks can accomplish the same with a blender.