SORREL SOUP WITH HARD-BOILED EGGS
Provided by Nancy Harmon Jenkins
Categories dinner, lunch, soups and stews, appetizer
Time 3h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make a rich beef stock by simmering beef bones in 9 cups water over medium-low heat, skimming the gray scum that rises to the top. Add trimmed, pared and split vegetables, the tablespoon of salt and the pepper, the bay leaf and the dried mushrooms. (If using Italian mushrooms, first soak for 20 minutes in warm water to soften, then rinse to remove sand.) Bring to a simmer, partly cover and cook for two hours. When cooking is done, discard vegetables and bones. Cool in refrigerator or freezer, then skim fat if necessary.
- Bring remaining 1 1/2 cups of water to a boil, add remaining teaspoon salt and one tablespoon of the butter. When butter has melted, add rice. Cook, partly covered, about 15 minutes, or until rice is cooked through but not mushy. Set aside.
- Wash and drain sorrel. Bring stock to a rolling boil and add sorrel all at once. Stir, and cook until sorrel is soft, about 5 minutes.
- While sorrel is cooking, mix sour cream with flour to make a smooth paste. Add a little boiling stock and mix well. Keep adding stock and mixing until you have a cup of liquid. When sorrel is cooked, beat the sour cream mixture into the hot soup. Add salt and pepper if necessary. Cook at a gentle boil about 5 minutes longer.
- Melt remaining butter in a skillet over medium-high heat. Add croutons and toss until browned.
- To serve, put a quarter-cup mound of rice in each soup plate. Pour the hot soup around it and top with chopped eggs, croutons and finely minced dill. Serve immediately.
SCHAV BORSCHT - SORREL SOUP
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
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
SHAV - SORREL SOUP WITH HARD BOILED EGG
Shav, also known as Sorrel Soup can be either served hot or cold, but I prefer it as a cold soup. After it is chilled in the refrigerator, I add into each individual bowls a chopped up hard boiled egg and a dab of sour cream. Sorrel leaves are expensive, so I use spinach instead and you can hardly taste a big difference (provided sour salt is used). This soup can be found in Jewish cuisines and known in Russian, Polish and other eastern European countries. Served this tasty soup with an old style hard crusted pumpernickel bread and enjoy!
Provided by SkipperSy
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash thoroughly the spinach in cold water, then chop finely.
- Add 8 cups of water to a pot and bring to a boil.
- Add the chopped spinach, chopped onions and sour salt.
- Bring back up to a low boil and cook for 10 minutes, then set aside and allow to cool somewhat, then into the refrigerator to chill.
- Pour the chilled soup into 4 individual bowls, add a chopped up hard boiled egg and a dab of sour cream in the center.
- Serve with slices of hard crusted pumpernickel bread, enjoy.
- Notes:.
- If sorrel is used instead of spinach use less since they are expensive and therefore use less water for cooking, plus only use 1 teaspoon sour salt.
- Some people add egg yokes to the luke warm soup when it starts to cool and blend well, And make sure the egg does not curl up, I often use the egg yokes from a carton (found in the supermarkets) to reduce the risk of Salmonella from uncooked eggs.
- Go to this URL for more info on Sorrel Soup http://en.wikipedia.org/wiki/Sorrel_soup.
Nutrition Facts : Calories 292.3, Fat 11.1, SaturatedFat 4, Cholesterol 195.9, Sodium 565.6, Carbohydrate 35.2, Fiber 5.7, Sugar 2.5, Protein 14.1
SORREL SOUP
Rich, strong-flavored soup. We call this weed soup as sorrel grew like weeds. Adjust quantities of sorrel, stock, cream (or evaporated milk) to taste.
Provided by BFOULDS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
- Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 9.5 g, Cholesterol 27.2 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 239.3 mg, Sugar 1.5 g
ICE-COLD SCHAV
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel. The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt. But once the mixture is chilled, the flavors are masked and dulled so it will taste just right. Using the stems of herbs is a habit I've formed in general, but in the case of sorrel I wish it were an herb all on its own - that you could just buy sorrel stems. I've seen Instagrammable versions of the soup with the egg cut into pristine wedges and bright green watercress substituted for drab muddy sorrel, but I think the way to go here is without vanity: Scatter well-chopped hard-boiled egg liberally over the drab soup, and follow with the minced stems, also liberally.
Provided by Gabrielle Hamilton
Categories soups and stews
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in nonreactive soup pot. Sweat shallot and minced potato scraps in the butter slowly, stirring gently. Season with salt.
- Put diced potatoes in the water, season with salt and bring to a boil. Simmer potatoes until perfectly cooked, a couple of minutes only. Taste one cube to determine.
- Add sorrel to sweating shallot-potato mixture, and season with salt. Stir and wilt the sorrel, which will happen almost instantly, turning drab immediately.
- Add the cooked potatoes and their salty water to the pot of sorrel. Season with salt, if needed, keeping in mind that when chilled, the flavors are dulled significantly.
- Chill immediately and thoroughly - overnight even.
- Chop the hard-boiled eggs, and scatter in the cold soup. Mince half the reserved stems from the sorrel as you would chives, and sprinkle over soup.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 921 milligrams, Sugar 3 grams, TransFat 0 grams
BABA'S BEST SORREL SOUP
This hearty, herbed soup has a wonderful old-world flavor! After I had experimented with and tweaked several sorrel soup recipes, my 88-year-old father-in-law declared it tasted like his mom made back in Poland - the ultimate compliment! It doesn't look like much, but is it ever tasty and filling. Use fresh sorrel in the spring, when the leaves are most tender. Top each serving with a dollop of sour cream and sprinkle with your favorite fresh herbs - parsley, dill, or cilantro. Serve with crusty bread or hearty biscuits.
Provided by SandyS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter in a large Dutch oven over medium heat. Add onion and garlic; cook and stir until soft, about 5 minutes. Add sorrel in batches, stirring well until wilted, 5 to 8 minutes in all.
- Pour chicken stock and water into the Dutch oven. Stir in potatoes, carrot, parsley, dill, lemon juice, black pepper, and cayenne pepper. Simmer soup until flavors combine, about 1 hour.
- Puree soup with an immersion blender until mostly smooth before serving.
Nutrition Facts : Calories 379.5 calories, Carbohydrate 37.5 g, Cholesterol 66 mg, Fat 23.9 g, Fiber 5.3 g, Protein 5.9 g, SaturatedFat 14.7 g, Sodium 1000.2 mg, Sugar 4.6 g
More about "shav sorrel soup with hard boiled egg recipes"
RECIPE: SORREL SOUP WITH EGGS AND SOUR CREAM (RUSSIAN)
From recipelink.com
SORREL SOUP RUSSIAN – VEGETARIAN GREEN BORSCHT RECIPE
From inspirationforall.de
SORREL SOUP YIDDISH - THERESCIPES.INFO - THERECIPES
From therecipes.info
SORREL SOUP ⋆ MECOOKS BLOG
From mecooks.com
POLISH SORREL SOUP (ZUPA SZCZAWIOWA) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
POLISH SORREL SOUP FROM SCRATCH / ZUPA SZCZAWIOWA » COFFEE
From coffeeandvanilla.com
SCHAV (CHILLED POLISH SORREL SOUP) - GREATIST
From greatist.com
ZUPA SZCZAWIOWA POLISH SORREL SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
SUMMER SORREL SOUP (GREEN BORSCHT) - VIKALINKA
From vikalinka.com
SORREL SOUP – LATVIAN EATS
From latvianeats.com
SZCZAWIOWA: POLISH SORREL SOUP [RECIPE!] | POLONIST
From polonist.com
SCHAV (SORREL) SOUP WITH A JAPANESE TWIST: TOKYO’S …
From foodish.org
QUICK SORREL SOUP (SHCHAVEL BORSCHT) - MOMSDISH
From momsdish.com
SORREL SOUP (GREEN BORSCHT) - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
SORREL SOUP RECIPE (GREEN BORSCHT) - VALENTINA'S CORNER
From valentinascorner.com
SORREL AND POTATO SOUP - PREPARE - PREPARE + NOURISH
From prepareandnourish.com
SHCHAVEL BORSCHT (SORREL SOUP) - OLGA IN THE KITCHEN
From olgainthekitchen.com
SHCHAVEL BORSCHT (SORREL SOUP) RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
SORREL SOUP WITH HARD-BOILED EGGS - DINING AND COOKING
From diningandcooking.com
SHAV RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
SORREL SOUP – RECIPE WITH PHOTOS, RUSSIAN CUISINE
From restexpert.com
SORREL SOUP WITH EGG - RECIPE
From en.unistica.com
PUCKER UP FOR A BOWL OF ICE-COLD SHAV SOUP - COOKING THE KITCHEN
From cookingthekitchen.com
UKRAINIAN SORREL SOUP (GREEN BORSCH) - SOW SMALL GARDEN
From sowsmallgarden.com
SORREL SOUP WITH EGG: STEP-BY-STEP RECIPES FROM HEARTY TO DIETARY ...
From food-and-recipes.com
GREEN SHCHI, SORREL SOUP WITH RAMPS AND NEW ... - THAT’S WHAT …
From thatswhatshehad.com
SORREL SOUP - SHAFRONCHEF: AGELESS RECIPES FOR THE MODERN AGE
From shafronchef.com
POLISH SORREL SOUP - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
SHAV – SORREL SOUP WITH HARD BOILED EGG RECIPE - FOOD.COM
From pinterest.com
SHAV – SORREL SOUP WITH HARD BOILED EGG RECIPE - FOOD.COM
From pinterest.co.uk
SORREL SOUP WITH EGG (CLASSIC RECIPE) - DAILYSOCCERDIGEST.COM
From dailysoccerdigest.com
10 BEST HARD BOILED EGG SOUP RECIPES - YUMMLY
From yummly.com
RUSSIAN SORREL BORSCHT WITHOUT BEETS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SORREL SOUP WITH EGG: RECIPES - SOUPS 2022
From eng.drinkpinkonline.com
SORREL SOUP WITH EGG: COOKING RECIPES - EN.UNANSEA.COM
From en.unansea.com
RECIPE FOR CABBAGE SOUP WITH SORREL, NETTLE AND EGG - RECIPES 2022
From eng.foodsmotion.com
SORREL SOUP RECIPE (GREEN BORSCHT) - GREAT BRITISH CHEFS
From greatbritishchefs.com
ASHKENAZI RECIPE SCHAV. COLD SORRELL SOUP. ASHKENAZIC JEWISH …
From pinterest.ca
SHAV SORREL SOUP WITH HARD BOILED EGG FOOD- WIKIFOODHUB
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love