Spinach Schav Recipes
SPINACH SCHAV
Schav is a cold Summer soup made with sorrel. Since sorrel is hard to find. A good substitute for sorrel is canned spinach. This is a very quick and easy recipe which is superior to jarred schav sold at Passover.. To make this simple soup much more filling, you may add sour cream, boiled potatoes, scallions, radishes, cucumbers, and the like.
Provided by GuyBig
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil up a pint of chicken stock using the (parve) chicken bouillon cubes. Add in the onion, garlic and pepper to taste.
- Put the can of spinach in the fridge. Put the stock in a tall container. Add the yolks and cool in your fridge.
- Use an immersion blender to mix the yolks through the stock.
- Open the cold can of chopped spinach. Add the contents to the chicken stock fortified with egg yolks.
Nutrition Facts : Calories 30.6, Fat 2.3, SaturatedFat 0.8, Cholesterol 83.3, Sodium 481.2, Carbohydrate 0.8, Sugar 0.4, Protein 1.6
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
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