Sour-Grass Soup

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 jui


  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 bundl