Sour-Grass Soup

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Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

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.


  • 1 pound fresh sorrel
  • 3 eggs plus 1 extra yolk
  • Lemon juice
  • Salt
  • freshly ground black pepper
  • Sour cream


  1. 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).Tie the ribs and stems together securely in a bundle.
  2. Put the sorrel leaves and the bundle of ribs and stems in a large nonreactive saucepan with 8 cups of water. Bring to a boil, lower the heat, and simmer for 20 to 30 minutes, until the leaves are soft and starting to disintegrate. Remove and discard the bundle of ribs and stems.
  3. In a large bowl, beat the eggs and the extra yolk with a fork until the whites and yolks are just combined, Slowly beat in the hot soup. When 3 or 4 cups have been added, trickle the egg mixture back into the saucepan, beating constantly. Pour the soup back and forth between the pot and bowl to cool it more quickly. Let the soup cool and refrigerate until cold, Before serving, season the soup with lemon juice, salt, and pepper to taste. Serve with sour cream.

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