schav (sorrel and garlic soup)

Name: Schav (Sorrel and Garlic Soup)
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Jewish
Ingredients: 4 cup(s) vegetable stock; 4 cup(s) 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 teaspoon(s) tumeric or pinch of saffron threads; 1 - large bay leaf; 1/8 teaspoon(s) red pepper flakes; 1 teaspoon(s) course salt; 2 ounce(s) sorrel leaves (ribs removed and torn into 1/2" pieces); 4 1/2 teaspoon(s) lemon or lime juice; - sour cream (i use vegan, but dairy is good in this too)

(1 RATING)

40 Pinches 4 Photos

Jo Zimny

Ithaca, NY

Updated on Apr 17, 2011

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

Rate

prep time 30 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make schav (sorrel and garlic soup)

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.

Step 2

Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.
Step 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.
Step 4

Serve with a dollop of sour cream, and a piece of crusty bread.
Step 5

Enjoy!
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