Jo Zimny Recipe

Schav (Sorrel and Garlic Soup)

By Jo Zimny EmilyJo

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.

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4 c
vegetable stock
4 c
filtered water
1 large
sweet onion, (coarse chop)
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
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)
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Directions Step-By-Step

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

Course/Dish: Other Soups
  • Comments

  • 1-5 of 7
  • 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.