1 lb Schav; (sorrel leaves)
2 tb Butter; OR oil
1 md Onion; finely minced
6 c -Water
1 ts Kosher salt
2 tb Sugar
1 Lemon; for juice
2 Egg yolks; beaten
Sour cream; for garnish
1. Wash the sorrel thoroughly in several changes of
cold water. Remove and discard the stems. Chop the
leaves into thin ribbons. You can make this with
spinach but the taste will be different. Sorrel has a
sour/bitter flavor.
2. Heat the butter or oil in a 3 quart saucepan and
saute, the sorrel and onions. Cook stirring, for 10
minutes until the sorrel is wilted and the onion
translucent. Add water and salt. Let the soup simmer
for 25 to 30 minutes more.
3. Remove from heat and stir in sugar. Add the lemon
juice 1 tb. at a time, tasting constantly to achieve
the degree of tartness that pleases you.
4. Beat a tablespoon or two of the soup into the egg
yolks, then stir egg yolks into the soup. Reheat the
soup but do not let it boil after adding the egg yolks.
5. Serve hot or cold, accompanied by sour cream;
NOTE: This is NOT my family's favorite soup, but I
loved it as a child, and nothing quenches your thirst
on a hot Summer's day then a good gulp straight from
the fridge.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.
