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Schav (Chilled Polish Sorrel Soup)
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Sorrel and eggs combine to create an unusual soup.

Instructions

  1. 1Wash 1/4 pound sorrel, leaving the water on the leaves.
  2. 2Shred 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.
  3. 3Pour 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.

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