Jo Zimny Recipe

Schav (Sorrel and Garlic Soup)

By Jo Zimny EmilyJo


Recipe Rating:
Serves:
4
Prep Time:
Cook Time:

Jo's Story

My hubby, who is Jewish grew up eating this from a jar. He says he likes the home made version much better. Don't worry about using a whole clove of garlic, the flavour 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.

Ingredients

4 c
vegetable stock
4 c
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 tsp
tumeric or pinch of saffron threads
1
large bay leaf
1/8 tsp
red pepper flakes
1 tsp
course salt
2 oz
sorrel leaves (ribs removed and torn into 1/2" pieces)
4 1/2 tsp
lemon or lime juice
sour cream (i use vegan, but dairy is good in this too)

Directions Step-By-Step

1
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.
2
Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.
3
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.
4
Serve with a dollop of sour cream, and a piece of crusty bread.
5
Enjoy!

About this Recipe

Course/Dish: Other Soups


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7 Comments

user
Jo Zimny EmilyJo
Jun 18, 2011
You can substitute some spinach and lemon juice: gourmetsleuth.com/...orrel-5489.aspx

Or...arugula has also been suggested. I don't know if these will work, I've never tried them.
user
Elizabeth Harper LibbyVA
Jun 18, 2011
Any ideas on a substitute for sorrel if you don't grow your own? I can never find it in any stores.
user
Jo Zimny EmilyJo
Apr 23, 2011
Robin, it really isn't, I generally have all the ingredients in my pantry, except the sorrel of course. I make a big batch when i do make it and it goes a long way since my hubby is the only one who eats it.
user
Robin DuPree robdupree
Apr 22, 2011
This sounds really extravagant..
user
Jo Zimny EmilyJo
Apr 17, 2011
You're welcome Doreen, this is quite tasty. I'm hoping our Sorrel will come back this year, it's getting old, might have to plant some new ones.