Schav
*1 lb. schav (sorrel grass)
2 tbsp. oil
1 1/2 tsp. salt
1 large onion
2 tbsp. sugar
1 lemon
6 cups water
Trim stalks from sorrel grass.
Rinse remaining leaves several times under cold water.
Slice into thin strips.
Peel and dice onion.
In a large pot, heat oil and add sorrel and chopped
onions.
Sauté sorrel and onions for 10 minutes, stirring
often.
Add water and salt and allow soup to simmer for 30
minutes.
Turn off flame; add sugar and juice of one lemon.
(Taste for tartness after adding half the lemon
juice).
Allow soup to cool and then refrigerate overnight.
Serve cold with a dollop of sour cream.
Optional:
Add diced fresh peeled cucumbers and/or chopped
scallions to cold soup.
*Sorrel can be purchased at farmer’s markets. You can substitute watercress but it doesn’t
have quite the tartness.
(On a
hot summer day my Bubba would serve this as a cold drink. She would pour the cold schav into tall
glasses and add cut up scallions and cucumbers. She would mix this with a few tablespoons of sour cream. It was delish!)
Jewish/Eastern European Recipes