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schav (sorrel and garlic soup)

(1 rating)
EmilyJo avatar
Recipe by
Jo Zimny
@EmilyJo
Ithaca, NY

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.

►
(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For schav (sorrel and garlic soup)

  • 4 c
    vegetable stock
  • 4 c
    filtered water
  • 1 lg
    sweet onion, (coarse chop)
  • 1
    whole bulb of garlic (remove cloves and crush with a knife, remove peel)
  • 1 md
    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)

How To Make schav (sorrel and garlic soup)

  • 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.
  • 2
    Bring to a boil and then reduce heat and cook for 30 minutes. Remove the bay leaf.
  • 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.
  • 4
    Serve with a dollop of sour cream, and a piece of crusty bread.
  • 5
    Enjoy!
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