This flavorful cold Russian soup was a favorite of the Jews of Eastern Europe.
Print
Schav
This refreshing cold soup recipe is bright and flavorful.
- Total Time: 30-40 minutes + cooling time
- Yield: Serves 6
Ingredients
- 1 lb fresh sorrel, stemmed, ribs removed, coarsely chopped
- 2 qts water
- 3 eggs + 1 yolk
- 1 tsp lemon juice
- salt and pepper, to taste
To serve:
- ½ cup sour cream
- hard-boiled eggs (optional)
Instructions
- Tie the ribs and stems of the sorrel leaves into a secure bundle.
- Bring water to a boil in a nonreactive saucepan with sorrel leaves and ribs. Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture. Discard bundle of ribs and stems.
- Lightly beat eggs and egg yolk with a fork in a large bowl. Slowly add 4 cups hot soup to the bowl, beating the eggs all the while. When the 4 cups soup are added, trickle egg/soup mixture back into the saucepan, beating constantly.
- Pour soup back and forth between the pot and bowl to cool it more quickly. Once cool, refrigerate until cold.
- Stir in lemon juice, and salt and pepper to taste just before serving. Serve with sour cream and/or hard-boiled eggs.
- Prep Time: 5 minutes + cooling time
- Cook Time: 25-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ashkenazi
Keep the flavors of Jewish food alive.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Leave a Comment