My Mother'S Schav

1. 1

   Clean and finely chop the spinach, sorrel and scallions.

2. 2

   Put chopped greens in a soup pan (one with a lid) and add cold water to cover.

3. 3

   Put on stove on medium high and bring to a low boil.

4. 4

   Reduce heat, cover, and lightly simmer until greens are tender (about 1/2 hour).

5. 5

   Add a salt, sugar, and fresh lemon juice and simmer, uncovered, for 5 minutes more.

6. 6

   Remove from heat. Taste and adjust seasonings (salt, sugar, lemon juice). Should be sweet-sour.

7. 7

   Cool, then put in refrigerator. Chill for at least two hours. The soup can be prepared the day before and chilled overnight.

8. 8

   If desired, whisk in sour cream/greek yogurt prior to serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.