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Sorrel Soup Recipe (Schav)

1/15/2013 2:19:00 PM

Tags: Sorrel Recipes, Sorrel Soup, Real Food, Sorrel

Sorrel Soup Recipe (Schav) Serves 4. sorrel soup with sour cream 

Sorrel Soup (Schav) is a traditional Russian-Eastern European soup of sorrel and potato that is refreshing served cold, and heartening served hot.


2 fistfuls sorrel leaves, about 3 cups, washed and spun dry
2 tbsp 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 and finely chopped cucumber and radish for cold soup 


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 20 minutes. Add the sorrel, potatoes and broth. If the broth does not 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 one-quarter 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.

Read more: Sorrel is a surprisingly spritely, bright green and lemony herb. Learn how to cook with this zingy herb in Sorrel Recipes: The Zingiest Garden Green.

— Robin Mather, author of The Feast Nearby 

Photo By Tim Nauman 

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Elena Joseph
2/13/2013 1:21:17 AM
I'm Russian and love sorrel. But I've never seen the preparetion that you described. First of all ,cold soup with chicken stock is not so tasty.Real chicken BROTH when cold becomes jelly like which I know majority of people will not like.Second point sorrel should not be overcooked to have the best flavor and nutrients. If you cook it along with potatoes it WILL BE overcooked.Thai s why we cook potatoes with onions and then use the potato broth as base for the soup which you can serve hot or cold and garnished with boiled egg, sour cream,chopped dill and in cold only recipes cucumbers and radishes. If you'd like you can mash potatoes in the soup, but NEVER pureed.And by the way new potatoes or fingerning which I've never seen in Russia are not nessesary. Sorrel was a very good source of vitamins after winter and one of the first available in the wild and if you had to wait for young potatoes you'll be waiting till almost fall to enjoy it.


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