Boil 3 quarts of water in a large pan.  When boiling briskly add the spinach and the sorrel.  Cook uncovered at a brisk boil for 6-8 minutes.  drain water off, wash vegetables in cold water, then puree in blender.  cool to room temperature.  Combine the other ingredients in bowl, except for the beer and vodka.  When mixed well slowly add the beer and the vodka stirring constantly.  Chill for a minimum of 2 hours before serving.  ORIGIN: Olga Gorechev, St. Petersburg, Russia Submitted By DONALD HOUSTON On THU, 12-16-93 (19:47)