RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Schav #2 - dairy
For the moment, I'm willing to try a schav with spinach because my mouth is watering in anticipation just thinking about that tart yummy stuff. Unless I can persuade the local upscale grocery store to do a special order for sorrel, there's little chance I can make schav the authentic way. (All those wondering how I can carry on about this sour stuff, please raise your hand!) Karen Selwyn - - - - - - - - - - * * * * * * * Schav #2 1 lb sorrel leaves or spinach leaves 2 tablespoons oil 1 medium onion, finely diced 2-3 medium potatoes, peeled and diced 6 cups stock 1 teaspoon koshering salt 2 tablespoons sugar juice of 1 lemon (see note) 2 egg yolks, beaten sour cream Wash the sorrel or spinach in several changes of water. Remove and drain well. Discard the stems. Chop the leaves into thin ribbons. Heat the oil in a saucepan and saute the onions and the potatoes until the onions are translucent, approximately 10 minutes. Add stock and salt. Simmer the soup for 25-30 minutes. Remove from heat and stir in the sugar. Add the lemon juice 1 tablespoon at a time, tasting constantly to achieve the degree of tartness that pleases you. Remove 2 tablespoons of hot soup from the pan and beat the liquid into the egg yolks. Pour the egg mixture into the soup. Continue heating the soup until it thickens, but do not let it boil. Serve hot or cold accompanied by a dollop of sour cream. Notes: If spinach is used, plan on adding more lemon juice than specified in the list of ingredients. For a smoother texture, puree all the ingredients before adding the lemon juice or the egg yolks. Source: MAMA LEAH'S JEWISH KITCHEN Leah Fischer and Maria Robbins
