Sorrel Soup (Schav) Recipe

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Schav is a traditional Russian-Eastern European soup of sorrel and potato that's refreshing served cold, and heartening served hot.
Schav is a traditional Russian-Eastern European soup of sorrel and potato that's refreshing served cold, and heartening served hot.
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Schav is a traditional spring soup in many Eastern European countries.
Schav is a traditional spring soup in many Eastern European countries.

Ingredients

  • 2 fistfuls sorrel leaves, about 3 cups, washed and spun dry
  • 2 tablespoons butter
  • 1/2 large sweet onion, chopped
  • 5 to 6 small fingerling or new potatoes, cut into chunks
  • 2 cups chicken or vegetable broth
  • 1 egg, lightly beaten
  • Salt and pepper, to taste
  • Garnish: Sour cream or thick yogurt for hot or cold soup, or finely chopped cucumber and radish for cold soup

Directions

  • Stack the sorrel leaves and cut into ribbons. Set aside.
  • In a large heavy saucepan with a tight-fitting lid, heat the butter over medium heat. When the butter has melted, add the onion.
  • Cook, stirring occasionally, until the onion is well-browned, about 10 minutes.
  • Add the sorrel, potatoes, and broth. If the broth doesn’t cover the contents, add a little water.
  • Bring to a boil, reduce heat to low, cover, and cook until potatoes are tender, about 15 minutes.
  • When the potatoes are done, transfer half of the mixture to a blender or food processor (blenders give smoother results).
  • Process carefully until the mixture is puréed and smooth. Repeat with remaining soup.
  • Return the soup to the saucepan over low heat.
  • Temper the egg by whisking it with about 1/4 cup of soup, then pour the egg mixture into the pan.
  • Cook, whisking constantly, until the soup thickens, about 5 minutes. Do not boil.
  • If serving hot, garnish each portion with sour cream or yogurt. If serving cold, cover the soup tightly and refrigerate for at least 4 hours before serving. Garnish with sour cream or yogurt and chopped cucumber and radish.
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