Schav (Chilled Polish Sorrel Soup) Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
INGREDIENTS
- 1/4 pound sorrel
- 6 cups boiling water
- 1 teaspoon paprika
- 3 beaten eggs
- Sour cream
INSTRUCTIONS
- Wash 1/4 pound sorrel, leaving the water on the leaves.
- Shred the leaves and place them in a nonreactive soup pot. Add 6 cups boiling water, 1 teaspoon paprika, and salt to taste. Simmer, covered, for 5 minutes, or until the sorrel is quite soft.
- Pour the hot soup over 3 beaten eggs, whisking vigorously so the soup thickens. Strain, cool, and refrigerate. Serve chilled and garnished with dollops of sour cream.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
One of my wif'e's favorite soups. Her mom use to make it all the time. Need to find a source for fresh sorrel in Ontario