Schav (Sorrel and Garlic Soup)

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


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)

The Cook

Jo Zimny Recipe
Well Seasoned
Albuquerque, NM (pop. 545,852)
Member Since Apr 2010
Jo's notes for this recipe:
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.
Make it Your Way...

Personalize This


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.

About this Recipe


1-5 of 7 comments

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user Doreen Fish dfish - Apr 17, 2011
I'm planting sorrel this year Jo so will save this recipe...thank u!!
user Jo Zimny EmilyJo - Apr 17, 2011
Jo Zimny [EmilyJo] has shared this recipe with discussion group:
jewish goodies
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.
user Robin DuPree robdupree - Apr 22, 2011
This sounds really extravagant..
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.

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