Tuesday, May 05, 2015

Schav-Cold Sorrel Soup

Schav is a love it or hate it food. I love it, the boys hate it. I have several sorrel plants producing like mad at the moment, so I made a batch of schav figuring I'd be the only one to eat it. They each politely tried some at dinner. They still hate it. I understand, sort of.

This recipe is for a small batch, which is a good place to start if you're unsure about your sorrel soup feelings. As food goes, schav is ugly. The sorrel turns grey, and the liquid itself becomes a milky green-grey sludge. I know, I'm really selling it, aren't I?

The thing is, on a hot day, to grab a glass of iced cold schav is a delight-if you grew up with it. The sourness of the lemon and sorrel is balanced by the sugar and egg. Some people add sour cream when serving, but I prefer it more basic. Either way, it should be as cold as possible short of freezing.

You Will Need:
2 cups water
2 cups chopped sorrel leaves
1/8 teaspoon salt
1 tablespoon sugar
2 teaspoons fresh lemon juice
1 large egg, well beaten

In a pot, combine the water and sorrel. Bring to a boil, then reduce heat to simmer, cover, and cook 10 minutes. Add the salt, sugar, and lemon juice, and stir to dissolve sugar.

Place the egg in a heat-proof bowl. Whisk in the hot soup whisking quickly to avoid it cooking the egg. Let cool, then chill several hours. Serve alone, or with sour cream.


Beth Waltz said...

Would lightning strike if one were to color this concoction with beet juice a la borscht? If you were a Jewish sushi chef, how would you plate this? Literally, Fiesta ware might work!

Those savour cheese blintzes! All that's needed is a nice glass tea!

Goody said...

@Beth Waltz
Maybe not a lightning strike, but it would be all sorts of wrong-like a bright green artichoke!

I still have half a bag of that cheese in the fridge-thankfully not enough for a cheesecake.