Schav (Chilled Polish Sorrel Soup) Recipe

1. 1

   Wash 1/4 pound sorrel, leaving the water on the leaves.

2. 2

   Shred the leaves and place them in a nonreactive soup pot.

3. 3

   Add 6 cups boiling water, 1 teaspoon paprika, and salt to taste.

4. 4

   Simmer, covered, for 5 minutes, or until the sorrel is quite soft.

5. 5

   Pour the hot soup over 3 beaten eggs, whisking vigorously so the soup thickens.

6. 6

   Strain, cool, and refrigerate.

7. 7

   Serve chilled and garnished with dollops of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.