Sorrel Stars in Russian Soup

| 6/21/2011 10:27:25 AM

Tags: Sorrel, soup, recipe, Robin Mather,

A colleague gave me two generous fistfuls of sorrel from her garden recently.  “Oh boy,” I thought. “Schav for dinner!” 

Schav is a traditional Russian-Eastern European soup of sorrel and potato, cooked in chicken broth and sometimes enriched with a beaten egg. Some versions serve the soup as prepared; others, including mine, puree the soup. It’s refreshing served cold, and heartening served hot. A dollop of sour cream atop each bowl is customary either way, although these days I’m more likely to use thick, drained Greek-style yogurt.

Eaten cold, the soup is also generally garnished with finely diced cucumber and radish.

Some recipes suggest a squeeze of fresh lemon juice to further sharpen the flavors; others suggest tempering sorrel’s citric tang with a little sugar. I skipped the lemon juice, finding the sorrel bright enough, and caramelized the chopped onion to provide a measure of sweetness to balance the soup.

SorrelOnce you can recognize the plant, sorrel’s easy to find in the wild for foraging, and it’s easy to grow in your garden, too. You’ll find more information at 

Grow Sorrel, a Versatile Lemony Green and Zesty Sorrel.

Jeffrey Ashby
7/6/2011 12:01:03 PM

Thank you so much for this recipe! This made my Ukrainian wife very happy and surprised when I made it for her. In Ukraine this is called green borscht and makes a wonderful first course or main dish.

Margarida Correia
7/2/2011 12:40:05 PM

If you can't open the link to my post, you can paste the link into your browser to view it. Or, you can go to New York Bounty ( and search for "Extreme Locavores" in the search bar. Thanks! Good luck with the Schav recipe!!!

Margarida Correia
7/2/2011 12:32:04 PM

Sorrel is plentiful in the wild. It was one of the many plants I foraged on a foraging tour of Prospect Park in Brooklyn. Now I know how to use it! Here's my blog post on the foraging tour:

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