Ken Davey wrote:
> I will rise above this.

Keep believing with all your might how I was the sole cause of your
affliction and you'll pull through just fine... it's okay guy, I can
handle it.

Eat borscht, shav (sorrel), fresh berries, and drink slivovitz... no
dairy, no egg, no pork.

Good luck.

sorrel
[SOR-uhl]
Any of several varieties of a hardy perennial herb belonging to the
buckwheat family, all with some degree of acidity and sourness
resulting from the presence of OXALIC ACID. Sorrel has grown wild for
centuries throughout Asia, Europe and North America. The most strongly
flavored of the sorrels is the garden or belleville sorrel, also called
sour dock and sour grass . The mildest variety is dock sorrel, also
called spinach dock and herb patience dock . As all sorrel matures it
becomes more acidic. Sorrel leaves are shaped much like those of
spinach and range from pale to dark green in color and from 2 to 12
inches in length. Fresh sorrel is available in limited supply
year-round with a peak season in the spring. It should be chosen for
its bright green, crisp leaves. Sorrel with woody-looking stems or
leaves that are yellow or wilted should be avoided. Refrigerate fresh
sorrel in a plastic bag for up to 3 days. Gourmet food stores sometimes
carry cooked sorrel in jars and cans. The more acidic sorrels are used
to flavor cream soups, pureed as accompaniments for meats and
vegetables or used in omelets and breads. In the spring, when at its
youngest and mildest, sorrel is used in salads or cooked as a
vegetable. It's high in vitamin A and contains some calcium,
phosphorus, potassium, magnesium and vitamin C.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

MEATY UKRAINIAN BORSCHT

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht
delicious. Fresh root vegetables and roasted beets provide plenty of
sweetness which is balenced by an acid edge of lemon.

2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in
1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets
2 tablespoons vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes
2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste
3/4-1 cup sour cream or yogurt
3 tablespoons finely chopped dill
3 tablespoons finely chopped parsley


In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce
to simmer and skim of foam. When foam stops rising, add salt, carrot,
1/4 celery root, whole onion and allspice; simmer gently, partially
covered for 1 1/2 to 2 hours, or until meat falls of the bone. Preheat
oven to 400°F. Scub beets, wrap in foil and bake for an hour, or until
just tender. Poke through foil with skewer to check for doneness. Peel
beets; shred on coarse side of grater. When meat is very tender,
remove, strip off bones, and cut into small cubes. Place in bowl; cover
with foil. Strain broth. Rinse out pot. Place pot over medium heat,
warm butter, and saute onion 2-3 minutes. Add cubed celery root,
parsips, turnips and carrot. Saute 5 minutes. Add strained broth,
potatoes and shredded beets. Bring to a boil. Reduce to simmer,
uncovered, for 10 minutes, or until vegetables are tender. Just before
serving, while soup is simmering gently, stir in garlic and lemon
juice. Remove from heat immediately. Serve pipping hot in flat bowls
with dollop of sour cream and generous sprinkling of parsley and dill.


Cooking in the Litchfield Hills
The Pratt Center, New Milford, CT
May 1997
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Sheldon Omnipotent