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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Schav-Sorrel Soup-Cold Recipe

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This recipe for Schav-Sorrel Soup-Cold is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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