The Shtshocolate Lady’shtsh shtshabes mashtshay (shtshav!) shtshurvival guide
If you are reading this, I suspect that like me, you may have spent much of the last week immersed in Di geviksn velt in yidish (Plant Names in Yiddish) by Dr. Mordkhe Schaechter(Schaechter 2005). Perhaps, like me, you are also trying to find ways to use all thirteen synonyms for “potato” in sentences without drawing undue attention. The real windfall for culinary logomanes, however, turns out to be the family of synonyms for “sorrel” or Rumex Acetosa and R. Acetosella (Garden Sorrel and sheep sorrel. None of these sorrel species are any relation to Hibiscus, which in the
Shtshav, shtshavéy, kvasetes, shtshuf, khtshuf, shtshàvye, shtshavél, hozn shtshavél, shtshavl, tsvey, tshakhets, shtsha, tshakhets, shtshave, shtshaver and the archaic ámper.
Shtshav would seem to have much in common with its better-known cousin, borshtsh: Coolness, sourness, soupiness, that awesome consonant cluster, and yet, fewer people make shtshav, or have even heard of it. I love the green stuff, but I don’t prepare it nearly as often as borshtsh. Beets are available almost all year and sorrel just for a few weeks. Sorrel also has a much shorter shelf-life. You have to decide to use it within a day or so of getting it home.
3 or 4 bunches sorrel, about one pound
3 green summer onions, or regular onions
salt and lemon juice to taste
Poppy seed milk
Poppy seed milk
Cook one cup of poppy seeds in two cups of water. Allow to simmer for ten minutes. Blend the water and poppy seeds until milky, and strain.
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Questions? Comments? ASK THE CHOCOLATE LADY!
Schaechter, Mordkhe. 2005. Di geviksn velt in yidish (Plant names in Yiddish). New York: YIVO Institute for Jewish Research.