Schav (Sorrel and Garlic Soup)
|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)|
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.