Tuesday, September 23, 2008

Something to Chew On

Change is good but sometimes it takes some getting used to.
For instance, say you're force fed beets with every meal for years and years and then suddenly one day, no more beets. It's going to take some adjustment to realize that the beets are gone. You can see that there are no longer any beets on your plate and your fingers are no longer stained red, but the taste of beets will linger on your tongue for some time.

For the next few meals you’re going to be expecting the beets because as far as you know meal equals beets. You may even flinch if there is something round and red on your plate. But slowly, day-by-day, you’ll get used to the beets being gone. It’s very doubtful you’ll ever miss the beets and perhaps, one day, they’ll come back in a different shape or form, but if and when the beets come back it will be your choice to eat them or not.

Green No-Beet Borscht

1 lb Sorrel
1 lb Spinach
1 lb Pork sausage (spicy)
2 1/4 Quarts beef stock
2 Onions, chopped
1 Carrot, chopped
1 Celery stalk, chopped
2 Potatoes peeled and chopped
1 Tbls Fresh Dill, chopped
1/2 Cup Heavy cream
4 Eggs hardboiled, Sliced
1/4 Cup Sour cream
1/4 tsp black pepper

Bring the beef stock to a boil.
While the broth is warming up, brown the sausage in a skillet Drain the fat and pat dry with paper towel to remove as much fat as possible.
Add the sausage, onion, carrot, celery, sorrel, spinach, potatoes and pepper and boil for 10 minutes.
Reduce heat and simmer for an hour.
Remove from heat.
Stir the cream and fresh dill.
Serve with a slice of egg and a teaspoon of sour cream.

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