---------- Recipe via Meal-Master (tm) v8.02

     Title: SCHAV BORSCHT (SORREL LEAVES)
Categories: Soups, Passover
     Yield: 6 servings

     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.

-----