http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/ Cooking unfussy and spruced up comfort food, breaking down kitchen-phobia barriers with seasonal fare Fri, 10 Feb 2012 20:13:36 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-234155 Olga Wed, 11 Jan 2012 18:02:52 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-234155 I know exactly what you guys are talking about! "Zeleny borsch" was a staple food of my childhod also. At the time I didn't appreciate it much, now it's a different story. I bought (of course online) sorrel seeds in a middle of last summer and voi'la - for the rest of the summer I had two or three huge batches of leaves to cook with. My mom was making "zeleny borsch" with a big cut of lean pork cooked to "fall-apart" stage along with potatoes. At the end, she added a-lot (I mean a-lottttt) sorrel ("schavel" in russian) and a lot of green onions. It was served warm with boiled eggs and generous dollop of sour cream (of course!). As I am a vegetarian for number of years, your version of cold sorrel soup, Sassy (BTW I'm Olga too), sounds escpecially appealing. As soon as our Cleveland summer will be here and my sorrel come back after winter, I'm on with cooking your version! Thanks for your great site (I just come accross it today)! I know exactly what you guys are talking about! “Zeleny borsch” was a staple food of my childhod also. At the time I didn’t appreciate it much, now it’s a different story. I bought (of course online) sorrel seeds in a middle of last summer and voi’la – for the rest of the summer I had two or three huge batches of leaves to cook with. My mom was making “zeleny borsch” with a big cut of lean pork cooked to “fall-apart” stage along with potatoes. At the end, she added a-lot (I mean a-lottttt) sorrel (“schavel” in russian) and a lot of green onions. It was served warm with boiled eggs and generous dollop of sour cream (of course!). As I am a vegetarian for number of years, your version of cold sorrel soup, Sassy (BTW I’m Olga too), sounds escpecially appealing. As soon as our Cleveland summer will be here and my sorrel come back after winter, I’m on with cooking your version! Thanks for your great site (I just come accross it today)!

]]> http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-209789 Anna Fri, 15 Jul 2011 01:44:35 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-209789 I do not think she used krapiva. That's funny :-) I don't even remember what this plant looks like but I was stung by it all the time when I was little and hated it. I'll tell you what, I am going to try your Sorrel recipe and add spinach and green onion. We'll see what happens. What my grandmother made was called 'zelenyi borscht' but you probably guessed that from my previous description. Thank you very much for your reply. Keep cooking:) I appreciate the Russian touch. I started following your blog when you posted Salat Oliv'ye and my friend posted it on facebook. That's my favorite food and of course I took immediate notice. I do not think she used krapiva. That’s funny :-) I don’t even remember what this plant looks like but I was stung by it all the time when I was little and hated it. I’ll tell you what, I am going to try your Sorrel recipe and add spinach and green onion. We’ll see what happens. What my grandmother made was called ‘zelenyi borscht’ but you probably guessed that from my previous description. Thank you very much for your reply. Keep cooking:) I appreciate the Russian touch. I started following your blog when you posted Salat Oliv’ye and my friend posted it on facebook. That’s my favorite food and of course I took immediate notice.

]]> http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-209770 Radish Thu, 14 Jul 2011 21:07:33 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-209770 Anna - it depends, at times we used nettles (krapiva) and sometimes we used beet greens. Does that ring a bell? Anna – it depends, at times we used nettles (krapiva) and sometimes we used beet greens. Does that ring a bell?

]]> http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-209712 Anna Thu, 14 Jul 2011 13:44:29 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-209712 I just read your 'Red' borscht entry and I have a question for you. My grandmother used to make 'Green' borscht. I believe it had spinach in it and two other types of green leaves. I think the other was sorrel and I am not sure what the 3rd one was. My grandmother passed away before I could adequately use the stove so the recipe is lost. Do you have any idea what I am talking about. It's similar to your sorrel soup but had more ingredients. We did put hard boiled eggs into it when it was done. I just read your ‘Red’ borscht entry and I have a question for you. My grandmother used to make ‘Green’ borscht. I believe it had spinach in it and two other types of green leaves. I think the other was sorrel and I am not sure what the 3rd one was. My grandmother passed away before I could adequately use the stove so the recipe is lost. Do you have any idea what I am talking about. It’s similar to your sorrel soup but had more ingredients. We did put hard boiled eggs into it when it was done.

]]> http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10624 radish Wed, 26 Sep 2007 23:27:26 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10624 Hi Marina, thanks so much for the compliment! I haven't been to that cafe, but will check it out. My non-Russian BF and I love Stolovaya which is near Brighton, but not quite there... Not sure if you've sampled their Russian fare, but it's mighty tasty! Hi Marina, thanks so much for the compliment! I haven’t been to that cafe, but will check it out. My non-Russian BF and I love Stolovaya which is near Brighton, but not quite there… Not sure if you’ve sampled their Russian fare, but it’s mighty tasty!

]]> http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10623 Marina Wed, 26 Sep 2007 23:18:55 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10623 Hi! I'm Russian too and my mom makes the best Shav..but I was wondering if you ever went to Cafe Glecick in Brigton Beach, Brooklyn. It's Goergian food.....and it's amazingly delicious! My non-russian boyfriend asks to go there once a month....check it out! Ps. I really love your blog! Hi! I’m Russian too and my mom makes the best Shav..but I was wondering if you ever went to Cafe Glecick in Brigton Beach, Brooklyn. It’s Goergian food…..and it’s amazingly delicious! My non-russian boyfriend asks to go there once a month….check it out! Ps. I really love your blog!

]]> http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10622 Lisa (Homesick Texan) Wed, 12 Sep 2007 03:34:48 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10622 What a lovely story! I used to have a friend in Austin who had sorrel growing all over her yard, so she often would make us a similar soup. I keep seeing it at the market--I'll have to pick up a bunch before it's too late. What a lovely story! I used to have a friend in Austin who had sorrel growing all over her yard, so she often would make us a similar soup. I keep seeing it at the market–I’ll have to pick up a bunch before it’s too late.

]]> http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10621 clumsy Fri, 07 Sep 2007 05:12:51 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10621 I've fallen in love with Russian recipes since meeting my Russian boyfriend, but I have yet to try this one. Thanks for the recipe, I love ones that allow for you to keep tuning until the taste is "just right." I’ve fallen in love with Russian recipes since meeting my Russian boyfriend, but I have yet to try this one. Thanks for the recipe, I love ones that allow for you to keep tuning until the taste is “just right.”

]]> http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10620 pn Wed, 05 Sep 2007 23:57:44 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10620 i've always wanted to make this. my ex bf's mother had a great recipe, but she used kefir or buttermilk. it's less clean but makes it thick and extra sour. i’ve always wanted to make this. my ex bf’s mother had a great recipe, but she used kefir or buttermilk. it’s less clean but makes it thick and extra sour.

]]> http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10619 Jim Tue, 04 Sep 2007 17:09:49 +0000 http://www.sassyradish.com/2007/08/the-longwinded-way-to-tell-you/#comment-10619 Looks quite interesting--when I saw the photos I assumed this was some kind of ramen recipe, but nooo, it's something completely different! Looks quite interesting–when I saw the photos I assumed this was some kind of ramen recipe, but nooo, it’s something completely different!

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