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Schav
Sour-Grass Soup
- Serves
6
- Difficulty
Easy
Published 2007
This Eastern European cold soup crossed the Atlantic with Yiddish-speaking Jews who had picked it up in Poland, Schav is the romanization of the Yiddish for the original Polish name for sorrel, szczaw. It is still sold in U.S. supermarkets with a Jewish clientele, next to the bottled borscht.
Ingredients
1 pound 3 1 - Lemon jui
Method
- Carefully wash the sorrel leaves in several changes of cold water. Separate the leaves from the stems and hard ribs. Coarsely chop the trimmed leaves (you should have
6 to 7 cups - Put the sorrel leaves and the bundl
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