SCHAV
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem and wash the sorrel, and cut the leaves into ribbons. Peel the potatoes and cut them into half-inch dice. Cut the leek in half, chop it and wash it thoroughly.
- Melt the butter in a large saucepan, and cook the leek for two minutes over medium heat. Add the sorrel and potatoes and cook for five minutes. Add the stock, two cups water, salt and pepper to taste, and the sugar, and simmer for 15 to 20 minutes or until the potatoes are very tender.
- Puree the soup in a blender or food processor. (A blender works better than a food processor; if you use the processor, puree the solids first and gradually add the liquids). Stir in the cream and chill the soup for at least an hour. Just before serving, add the lemon juice and additional sugar and salt, if necessary - the soup should be refreshingly tart but a little sweet. Serve schav in bowls with dollops of sour cream. Garnish each bowl with chopped scallions.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
ICE-COLD SCHAV
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel. The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt. But once the mixture is chilled, the flavors are masked and dulled so it will taste just right. Using the stems of herbs is a habit I've formed in general, but in the case of sorrel I wish it were an herb all on its own - that you could just buy sorrel stems. I've seen Instagrammable versions of the soup with the egg cut into pristine wedges and bright green watercress substituted for drab muddy sorrel, but I think the way to go here is without vanity: Scatter well-chopped hard-boiled egg liberally over the drab soup, and follow with the minced stems, also liberally.
Provided by Gabrielle Hamilton
Categories soups and stews
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in nonreactive soup pot. Sweat shallot and minced potato scraps in the butter slowly, stirring gently. Season with salt.
- Put diced potatoes in the water, season with salt and bring to a boil. Simmer potatoes until perfectly cooked, a couple of minutes only. Taste one cube to determine.
- Add sorrel to sweating shallot-potato mixture, and season with salt. Stir and wilt the sorrel, which will happen almost instantly, turning drab immediately.
- Add the cooked potatoes and their salty water to the pot of sorrel. Season with salt, if needed, keeping in mind that when chilled, the flavors are dulled significantly.
- Chill immediately and thoroughly - overnight even.
- Chop the hard-boiled eggs, and scatter in the cold soup. Mince half the reserved stems from the sorrel as you would chives, and sprinkle over soup.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 921 milligrams, Sugar 3 grams, TransFat 0 grams
SCHAV BORSCHT - SORREL SOUP
I found this on RecipeSource and they say that they got it from A Jewish Mother's Cookbook by Elaine Radis. I halved it as they're only 3 of us - and added garlic - it was great!
Provided by Tina and Dave
Categories Greens
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the sorrel thoroughly in several changes of cold water. Remove and discard the stems. Chop the leaves into thin ribbons. You can make this with spinach but the taste will be different. Sorrel has a sour/bitter flavor.
- Heat the butter or oil in a 3 quart saucepan and saute, the sorrel and onions.
- Cook stirring, for 10 minutes until the sorrel is wilted and the onion translucent. Add water and salt.
- Let the soup simmer for 25 to 30 minutes more.
- Remove from heat and stir in sugar. Add the lemon juice a little at a time, tasting constantly to achieve the degree of tartness that pleases you.
- Beat a tablespoon or two of the soup into the egg yolks, then stir egg yolks into the soup. Reheat the soup but do not let it boil after adding the egg yolks.
- Serve hot or cold, accompanied by sour cream.
Nutrition Facts : Calories 76.3, Fat 5.2, SaturatedFat 2.9, Cholesterol 73.1, Sodium 422.7, Carbohydrate 6.9, Fiber 0.3, Sugar 5.2, Protein 1.1
SCHAV (SORREL AND GARLIC SOUP)
My hubby, who is Jewish grew up eating this from a jar. He says he likes the homemade version much better. Don't worry about using a whole bulb of garlic, the flavor mellows as it cooks. Serve this soup cold. A dollop of sour cream goes well with this soup and you can double the recipe. Sorrel has long green leaves and has a slight tart taste.
Provided by Jo Zimny @EmilyJo
Categories Vegetable Soup
Number Of Ingredients 12
Steps:
- Combine 4 cups soup broth with the 4 cups of water in a big soup pot. Add in the chopped onion, garlic, cubed potato, turmeric or saffron, bay leaf, red pepper flakes and salt.
- Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.
- With a stick blender puree everything in the pot. Bring back to a boil and add the sorrel leaves. Cook for another 3 minutes. Stir in the citrus juice and refrigerate for at least 3 hours or until completely chilled.
- Serve with a dollop of sour cream, and a piece of crusty bread.
- Enjoy!
SCHAV( COLD SORREL SOUP)
I've got a bunch of sorrel growing (at least I hope it overwinters) and no recipes. Here is one that looks good. I'm estimating how many it serves.
Provided by Dienia B.
Categories Clear Soup
Time 50m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Pick over and wash sorrel.
- Chop leaves very fine.
- Bring water to a rolling boil
- Drop in sorrel.
- Cook for 10 minutes.
- Cool.
- Pour into quart jars.
- Serve in cold bowl with dollop of sour cream,
- topped with scallions and radishes.
- Plunk potatoes around.
Nutrition Facts : Calories 361.1, Fat 3.4, SaturatedFat 2, Cholesterol 6.3, Sodium 636.4, Carbohydrate 75.6, Fiber 9.6, Sugar 3.6, Protein 9.2
SCHAV (SOUR GRASS SOUP) RECIPE
Provided by á-45865
Number Of Ingredients 9
Steps:
- Wash sorrel thoroughly in several changes of cold water. Remove and discard the stemps and chop leaves into thin ribbons. Heat butter or oil in 3 qrt susacepan and saute the sorrel and onions. Cook stirring for 10 minutes. Add water and salt. Let soup simmer for 25-30 minutes. Add Kielbasa slices and cook with soup. Remove from heat and stir in sugar. Add lemon juice t T at a time, tasting to get the degree of tarteness that pleases you. Serve hot accompanied by sour cream (a dollop or two in each bowl.
More about "schav recipes"
AVOCADO CUCUMBER CHILLED SOUP (AKA SCHAV!) - WHAT JEW ...
From whatjewwannaeat.com
5/5 (1)Category SoupCuisine JewishTotal Time 1 hr 30 mins
- Grill corn over a gas flame, grill, or under the broiler. Once browned, remove corn from cob with a knife. As an alternative, remove corn from husk and sauté in olive oil in a small pan over medium heat until browned.
- Place corn, lemon juice, avocado flesh, cucumbers, sorrel leaves and garlic in a food processor and process until combined. Add water, olive oil and salt and pepper to taste and process. Strain through a fine mesh strainer and chill for at least one hour.
- Once chilled, put into serving bowls (two main course, four appetizer) and garnish with avocado chunks, sorrel leaves, lemon zest and red chili pepper flakes.
SCHAV | MY JEWISH LEARNING
From myjewishlearning.com
Servings 6Estimated Reading Time 50 secsCategory Soup
SCHAV (SOUR GRASS) - JEWISH FOOD EXPERIENCE - HOLIDAY RECIPES
From jewishfoodexperience.com
Estimated Reading Time 30 secs
ZUPA SZCZAWIOWA POLISH SORREL SOUP RECIPE
From thespruceeats.com
4.4/5 (79)Total Time 1 hr 5 minsCategory Side Dish, Appetizer, Lunch, SoupCalories 218 per serving
SORREL SOUP RECIPE (SCHAV) - RELISH! BLOG - MOTHER EARTH NEWS
From motherearthnews.com
SHCHAVEL BORSCHT (SORREL SOUP) RECIPE
From natashaskitchen.com
5/5 (22)Category EasyCuisine $10Total Time 55 mins
- Fill a soup pot with 14 cups water (or water plus chicken broth if not using meat ). Bring to a boil. Then, add meat, 1 Tbsp of salt and simmer pork partially covered for 30 minutes (or chicken for 10 minutes). Use a spoon to skim off any impurities that rise to the top.
- When the timer goes off on your meat, add diced potatoes, 2 bay leaves and lightly boil 15 minutes or until potatoes can be easily pierced with a fork.
- While potatoes are cooking, saute 1 diced onion in 2 Tbsp olive oil over medium heat until golden brown and add to the pot with the soup.
SCHAV (CHILLED POLISH SORREL SOUP) RECIPE - CHOWHOUND
From chowhound.com
Cuisine PolishCalories 60 per servingCategory Soup, Appetizer
HOW TO MAKE RUSSIAN SORREL BORSCHT WITHOUT BEETS
From thespruceeats.com
4.1/5 (39)Total Time 1 hr 10 minsCategory Dinner, Lunch, SoupCalories 156 per serving
RUSSIAN / UKRAINIAN SORREL SOUP RECIPE - SCHAV BORSCHT ...
From pinterest.com
Estimated Reading Time 4 mins
POLISH SORREL SOUP (ZUPA SZCZAWIOWA) | SUSAN EATS LONDON
From susaneatslondon.com
Estimated Reading Time 4 mins
RECIPE: SCHAV SOUP - RECIPELINK.COM
From recipelink.com
Category SoupsReply to Schav soupFrom Behr, 10-31-1997Title Recipe
10 JEWISH FOODS TO BRING BACK – THE FORWARD
ICE COLD SCHAV RECIPES
From tfrecipes.com
SCHAV - A TASTE OF OLD POLAND - KOSHER - CHOWHOUND
From chowhound.com
ICE-COLD SCHAV | RECIPE CART
From getrecipecart.com
POLISH SOUR GRASS SOUP RECIPES
From tfrecipes.com
SCHAV RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
JOAN NATHAN'S CHOSEN FOOD: TCHAV, UKRANIAN SORREL SOUP ...
From youtube.com
SOUP RECIPES | ALLRECIPES
From allrecipes.com
GOLD'S SCHAV SOUP - GREEN BORSCHT - ALL-NATURAL SORREL ...
From goldshorseradish.com
HOME PAGE - MANISCHEWITZ
From manischewitz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love