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Schav-Sorrel Soup-Cold Recipe

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This recipe for Schav-Sorrel Soup-Cold, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb sorrel or spinach
1 quart water
1 tsp salt
2 lemons (juice of) if using spinach
2 tbsp sugar (optional)
2 eggs
a few chopped scallions
1 cup diced cucumber
1/2 cup sour cream

Directions:
Directions:
Wash and drain the sorrel or spinach, remove the tough stems and coarsely chop the leaves. In a two quart pot, cover the leaves with the water. Add the salt and bring to a boil; then reduce the heat and simmer for about 10 minutes. Add the lemon juice and sugar, if used and simmer for 10 minutes longer. Remove from the heat . Beat the eggs thoroughly. Take a cup of the hot soup and while continuing beating slowly add to the eggs. Pour the mixture back into the rest of the soup and chill. Serve with a dollop of sour cream and some of the cucumber and scallions.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
My mother came from the Ukraine where they tended to sweeten food. My father came from Lithuania where they didn't. there was a constant battle about whether Mama had sweetened the schav. So follow your own taste on the sugar.

 

 

 

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