6 to 8Servings
By Jayne Cohen
Sour pickles, tangy beets, and cabbage turned to kraut—Russian and Polish Jews have always had a taste for zoiers (sours), the acidic vegetables that nudged along the sluggish digestion of their heavy starch diets.
After a winter of stodgy stored or pickled vegetables, tart and sassy sorrel was a spring treat. Like its cousin rhubarb, the spring zoier (sorrel is also known as sour grass) was considered a blood-cleansing tonic and used principally in two soups usually served c