Schav Sour Grass Soup Recipes

SCHAV (SOUR GRASS SOUP) RECIPE

SCHAV (Sour Grass Soup) Recipe image

Provided by á-45865

Number Of Ingredients 9

Ingredients

1 lb fresh Sorrel Leaves
2 T butter
1 medium onion finely minced
6 C water
1 t koser salt
2 T sugar
1 lemon
Sliced Kielbasa Polish Sausage (optional)
sour cream

Steps:

Wash sorrel thoroughly in several changes of cold water. Remove and discard the stemps and chop leaves into thin ribbons. Heat butter or oil in 3 qrt susacepan and saute the sorrel and onions. Cook stirring for 10 minutes. Add water and salt. Let soup simmer for 25-30 minutes. Add Kielbasa slices and cook with soup. Remove from heat and stir in sugar. Add lemon juice t T at a time, tasting to get the degree of tarteness that pleases you. Serve hot accompanied by sour cream (a dollop or two in each bowl.

SCHAV BORSCHT - SORREL SOUP

Schav Borscht - Sorrel Soup image

I found this on RecipeSource and they say that they got it from A Jewish Mother's Cookbook by Elaine Radis. I halved it as they're only 3 of us - and added garlic - it was great!

Provided by Tina and Dave

Categories Greens

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb sorrel
2 tablespoons butter or 2 tablespoons oil
1 onion, finely minced
6 cups water
1 teaspoon kosher salt
2 tablespoons sugar
1 lemon, juice of
2 egg yolks, beaten
sour cream, for garnish

Steps:

Wash the sorrel thoroughly in several changes of cold water. Remove and discard the stems. Chop the leaves into thin ribbons. You can make this with spinach but the taste will be different. Sorrel has a sour/bitter flavor.
Heat the butter or oil in a 3 quart saucepan and saute, the sorrel and onions.
Cook stirring, for 10 minutes until the sorrel is wilted and the onion translucent. Add water and salt.
Let the soup simmer for 25 to 30 minutes more.
Remove from heat and stir in sugar. Add the lemon juice a little at a time, tasting constantly to achieve the degree of tartness that pleases you.
Beat a tablespoon or two of the soup into the egg yolks, then stir egg yolks into the soup. Reheat the soup but do not let it boil after adding the egg yolks.
Serve hot or cold, accompanied by sour cream.

Nutrition Facts : Calories 76.3, Fat 5.2, SaturatedFat 2.9, Cholesterol 73.1, Sodium 422.7, Carbohydrate 6.9, Fiber 0.3, Sugar 5.2, Protein 1.1

SCHAV (SORREL AND GARLIC SOUP)

Schav (Sorrel and Garlic Soup) image

My hubby, who is Jewish grew up eating this from a jar. He says he likes the homemade version much better. Don't worry about using a whole bulb of garlic, the flavor mellows as it cooks. Serve this soup cold. A dollop of sour cream goes well with this soup and you can double the recipe. Sorrel has long green leaves and has a slight tart taste.

Provided by Jo Zimny @EmilyJo

Categories Vegetable Soup

Number Of Ingredients 12

Ingredients

4 cup(s) vegetable stock
4 cup(s) filtered water
1 large sweet onion, (coarse chop)
1 - whole bulb of garlic (remove cloves and crush with a knife, remove peel)
1 medium yukon gold potato, diced large
1/4 teaspoon(s) tumeric or pinch of saffron threads
1 - large bay leaf
1/8 teaspoon(s) red pepper flakes
1 teaspoon(s) course salt
2 ounce(s) sorrel leaves (ribs removed and torn into 1/2" pieces)
4 1/2 teaspoon(s) lemon or lime juice
- sour cream (i use vegan, but dairy is good in this too)

Steps:

Combine 4 cups soup broth with the 4 cups of water in a big soup pot. Add in the chopped onion, garlic, cubed potato, turmeric or saffron, bay leaf, red pepper flakes and salt.
Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.
With a stick blender puree everything in the pot. Bring back to a boil and add the sorrel leaves. Cook for another 3 minutes. Stir in the citrus juice and refrigerate for at least 3 hours or until completely chilled.
Serve with a dollop of sour cream, and a piece of crusty bread.
Enjoy!

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