Schav (Sorrel and Garlic Soup)

2
Jo Zimny

By
@EmilyJo

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
30 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 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)

How to Make Schav (Sorrel and Garlic Soup)

Step-by-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.
  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!

Printable Recipe Card

About Schav (Sorrel and Garlic Soup)

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Jewish
Other Tag: Healthy



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