Chilled Polish Sorrel Soup, or Schav, Refreshingly Reimagined
Revamped Recipe:
Get ready to try something peculiar, a soup made from sorrel and eggs! Here's a remix of this unusual pairing:
Ingredients (5)
- 1/4 pound fresh sorrel leaves, stems discarded
- 6 cups boiling water
- 1 teaspoon paprika
- 3 beaten eggs
- Sour cream, for garnish
- Lemon juice, optional (for a kick of acidity)
Process
- Wash the sorrel leaves, leaving them slightly damp.
- Roughly chop the sorrel leaves and add them to a large pot along with the boiling water, paprika, and a pinch of salt. Simmer for about 5 minutes or until the sorrel leaves are tender.
- Carefully pour the hot sorrel mixture over the beaten eggs while continuously whisking. This will help to thicken the soup.
- Strain the soup to remove any chunks and let it cool before refrigerating it until chilled.
- Just before serving, give it a squeeze of lemon juice for an extra tang or top it off with a dollop of sour cream. Season to taste with salt and pepper.
Sorrel and egg soup, often known as Schav among certain Eastern European Jewish communities, is a refreshing chilled soup that showcases the unique taste of sorrel. Want some trivia? This traditional soup has undergone some adaptations over the years, like adding potatoes or chicken to amp up the flavor profile, much like the Green Borscht variations you may find. Regardless, the original Schav remains a timeless favorite for its simplicity and vibrant flavors. Enjoy!
- This unique soup, commonly known as Schav, is a refreshing chilled soup consisting primarily of sorrel leaves, with a hint of nutrition from the eggs.
- Following the recipe, after simmering the sorrel leaves in boiling water with paprika and salt, the soup is thickened by pouring it over beaten eggs.
- The soup is then strained, cooled, and refrigerated until chilled, and can be garnished with sour cream or a squeeze of lemon juice for an added kick of acidity before serving.
- Although adaptations have been made to this traditional soup over the years, such as adding potatoes or chicken, the original Schav remains popular for its simplicity and robust flavors, making it an uncategorized yet delicious culinary delight.
