Warm Shav with Salmon Kreplach

Preparation info
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Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

Sour pickles, tangy beets, and cabbage turned to kraut—Russian and Polish Jews have always had a taste for zoiers, or sours, the acidic vegetables that nudged along the sluggish digestion of their heavy starch diet.

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