Name: Sorrel Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 to 8
Cuisine: Europe
Ingredients: 1 tablespoon canola oil; 1 to 2 tablespoons fresh lemon juice, or to taste; 2 tablespoons chopped dill (optional); 1 bunch of scallions, finely chopped (keep the white and green parts separate); 3 medium white potatoes (about 1 pound), peeled and cut into ¼-inch dice; 1 to 2 tablespoons sugar, or to taste; Salt and freshly ground black pepper, to taste; 12 ounces fresh sorrel or spinach, stemmed, washed, and cut into ½-inch strips; 5 cups water; 1¾ cups no-fat sour cream

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
30 min

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Schav is a cold sorrel soup prized by Jews of Eastern Europe. (My grandparents would eat it several times a week in the summer.) I grew up on bottled schav because the main ingredient—a tart spinachy-looking leaf called sorrel—wasn’t available in the United States. (The first time I tasted a fresh sorrel soup was at the La Varenne Cooking School in Paris.) Today, you can buy fresh sorrel at a gourmet shop or specialty greengrocer. If you can’t find it, an interesting, not strictly tradition