Schav Recipes

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SCHAV



Schav image

Provided by Moira Hodgson

Categories     soups and stews, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound fresh sorrel
2 medium white potatoes
1 leek
3 tablespoons butter
2 cups chicken stock (preferably homemade)
Coarse salt and freshly ground pepper to taste
1 tablespoon sugar, plus extra if necessary
1 cup heavy cream
Juice of 1 lemon, or to taste
1 cup sour cream for garnishing
6 to 8 tablespoons chopped scallions

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



Ice-Cold Schav image

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

4 tablespoons butter
1 medium shallot, peeled and finely minced
1 large russet potato, peeled and trimmed into the shape of a rectangular box, then small-diced. Mince the scraps from boxing as fine as the shallots
Kosher salt
3 cups water
1/2 pound sorrel, stems removed but saved, leaves washed and cut into 1-inch ribbons
4 hard-boiled eggs

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



Schav Borscht - Sorrel Soup image

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

1 lb sorrel
2 tablespoons butter or 2 tablespoons oil
1 onion, finely minced
6 cups water
1 teaspoon kosher salt
2 tablespoons sugar
1 lemon, juice of
2 egg yolks, beaten
sour cream, for garnish

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)



Schav (Sorrel and Garlic Soup) image

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

4 cup(s) vegetable stock
4 cup(s) filtered water
1 large sweet onion, (coarse chop)
1 - whole bulb of garlic (remove cloves and crush with a knife, remove peel)
1 medium yukon gold potato, diced large
1/4 teaspoon(s) tumeric or pinch of saffron threads
1 - large bay leaf
1/8 teaspoon(s) red pepper flakes
1 teaspoon(s) course salt
2 ounce(s) sorrel leaves (ribs removed and torn into 1/2" pieces)
4 1/2 teaspoon(s) lemon or lime juice
- sour cream (i use vegan, but dairy is good in this too)

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)



Schav( Cold Sorrel Soup) image

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

4 lbs sorrel
4 quarts water
1 teaspoon salt
1/4 cup sour cream
2 chopped scallions
4 sliced radishes
10 boiled new potatoes

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



SCHAV (Sour Grass Soup) Recipe image

Provided by á-45865

Number Of Ingredients 9

1 lb fresh Sorrel Leaves
2 T butter
1 medium onion finely minced
6 C water
1 t koser salt
2 T sugar
1 lemon
Sliced Kielbasa Polish Sausage (optional)
sour cream

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.

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