Try this Schav (Sorrel Leaves) recipe, or contribute your own.
Suggest a better descriptionWash the sorrel thoroughly in several changes of cold water. Remove and discard the stems. Chop the leaves into thin ribbons. Heat the butter or oil in a 3 quart saucepan and saut the sorrel and onions. Cook stirring, for 10 minutes. Add water and salt. Let the soup simmer for 25 to 30 minutes. Remove from heat and stir in sugar. Add the lemon juice 1 tb. at a time, tasting constantly to achieve the degree of tartness that pleases you. Beat a tabls. 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 accompanied by sour cream ( a dollop or two gets added to each bowl ) or cool the soup and chill in refrigerator for several hours or overnight. Serve cold with sour cream. Serves 6 to 8 ADVICE FROM MAMA: If you cannot find sorrel, substitute 1 lb fresh spinach and proceed with the recipe exactly as above. You will probably want to add more lemon juice.. Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 53 | ||
Calories from Fat: 3 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 204.9mg | 7 % | |
Potassium 5.2mg | 0 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 12.7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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