Schav (Sorrel and Garlic Soup)
Sorrel has long green leaves and has a slight tart taste.
4 cvegetable stock
4 cfiltered water
1 largesweet onion, (coarse chop)
1whole bulb of garlic (remove cloves and crush with a knife, remove peel)
1 mediumyukon gold potato, diced large
1/4 tsptumeric or pinch of saffron threads
1large bay leaf
1/8 tspred pepper flakes
1 tspcourse salt
2 ozsorrel leaves (ribs removed and torn into 1/2" pieces)
4 1/2 tsplemon or lime juice
·sour cream (i use vegan, but dairy is good in this too)
How to Make Schav (Sorrel and Garlic Soup)
- 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.