Best Ice Cold Schav Recipes

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SCHAV BORSCHT - SORREL SOUP



Schav Borscht - Sorrel Soup image

I found this on RecipeSource and they say that they got it from A Jewish Mother's Cookbook by Elaine Radis. I halved it as they're only 3 of us - and added garlic - it was great!

Provided by Tina and Dave

Categories     Greens

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb sorrel
2 tablespoons butter or 2 tablespoons oil
1 onion, finely minced
6 cups water
1 teaspoon kosher salt
2 tablespoons sugar
1 lemon, juice of
2 egg yolks, beaten
sour cream, for garnish

Steps:

  • Wash the sorrel thoroughly in several changes of cold water. Remove and discard the stems. Chop the leaves into thin ribbons. You can make this with spinach but the taste will be different. Sorrel has a sour/bitter flavor.
  • Heat the butter or oil in a 3 quart saucepan and saute, the sorrel and onions.
  • Cook stirring, for 10 minutes until the sorrel is wilted and the onion translucent. Add water and salt.
  • Let the soup simmer for 25 to 30 minutes more.
  • Remove from heat and stir in sugar. Add the lemon juice a little at a time, tasting constantly to achieve the degree of tartness that pleases you.
  • Beat a tablespoon or two of the soup into the egg yolks, then stir egg yolks into the soup. Reheat the soup but do not let it boil after adding the egg yolks.
  • Serve hot or cold, accompanied by sour cream.

Nutrition Facts : Calories 76.3, Fat 5.2, SaturatedFat 2.9, Cholesterol 73.1, Sodium 422.7, Carbohydrate 6.9, Fiber 0.3, Sugar 5.2, Protein 1.1

SCHAV( COLD SORREL SOUP)



Schav( Cold Sorrel Soup) image

I've got a bunch of sorrel growing (at least I hope it overwinters) and no recipes. Here is one that looks good. I'm estimating how many it serves.

Provided by Dienia B.

Categories     Clear Soup

Time 50m

Yield 4 quarts

Number Of Ingredients 7

4 lbs sorrel
4 quarts water
1 teaspoon salt
1/4 cup sour cream
2 chopped scallions
4 sliced radishes
10 boiled new potatoes

Steps:

  • Pick over and wash sorrel.
  • Chop leaves very fine.
  • Bring water to a rolling boil
  • Drop in sorrel.
  • Cook for 10 minutes.
  • Cool.
  • Pour into quart jars.
  • Serve in cold bowl with dollop of sour cream,
  • topped with scallions and radishes.
  • Plunk potatoes around.

Nutrition Facts : Calories 361.1, Fat 3.4, SaturatedFat 2, Cholesterol 6.3, Sodium 636.4, Carbohydrate 75.6, Fiber 9.6, Sugar 3.6, Protein 9.2

SPINACH SCHAV



Spinach Schav image

Schav is a cold Summer soup made with sorrel. Since sorrel is hard to find. A good substitute for sorrel is canned spinach. This is a very quick and easy recipe which is superior to jarred schav sold at Passover.. To make this simple soup much more filling, you may add sour cream, boiled potatoes, scallions, radishes, cucumbers, and the like.

Provided by GuyBig

Categories     High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 chicken bouillon cubes
1 one pound can of chopped spinach
2 hard boiled egg yolks
1/2 teaspoon dried onion flakes
1 dash pepper
1 dash garlic

Steps:

  • Boil up a pint of chicken stock using the (parve) chicken bouillon cubes. Add in the onion, garlic and pepper to taste.
  • Put the can of spinach in the fridge. Put the stock in a tall container. Add the yolks and cool in your fridge.
  • Use an immersion blender to mix the yolks through the stock.
  • Open the cold can of chopped spinach. Add the contents to the chicken stock fortified with egg yolks.

Nutrition Facts : Calories 30.6, Fat 2.3, SaturatedFat 0.8, Cholesterol 83.3, Sodium 481.2, Carbohydrate 0.8, Sugar 0.4, Protein 1.6

SCHAV



Schav image

Provided by Moira Hodgson

Categories     soups and stews, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound fresh sorrel
2 medium white potatoes
1 leek
3 tablespoons butter
2 cups chicken stock (preferably homemade)
Coarse salt and freshly ground pepper to taste
1 tablespoon sugar, plus extra if necessary
1 cup heavy cream
Juice of 1 lemon, or to taste
1 cup sour cream for garnishing
6 to 8 tablespoons chopped scallions

Steps:

  • Stem and wash the sorrel, and cut the leaves into ribbons. Peel the potatoes and cut them into half-inch dice. Cut the leek in half, chop it and wash it thoroughly.
  • Melt the butter in a large saucepan, and cook the leek for two minutes over medium heat. Add the sorrel and potatoes and cook for five minutes. Add the stock, two cups water, salt and pepper to taste, and the sugar, and simmer for 15 to 20 minutes or until the potatoes are very tender.
  • Puree the soup in a blender or food processor. (A blender works better than a food processor; if you use the processor, puree the solids first and gradually add the liquids). Stir in the cream and chill the soup for at least an hour. Just before serving, add the lemon juice and additional sugar and salt, if necessary - the soup should be refreshingly tart but a little sweet. Serve schav in bowls with dollops of sour cream. Garnish each bowl with chopped scallions.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams

(SCHAV) CHEF JOEY'S SORREL AND GARLIC SOUP



(Schav) Chef Joey's Sorrel and Garlic Soup image

I have made this recipe a few times and my hubby can't get enough of it. Another name for this soup is Schav. Don't worry about using a whole bulb of garlic, the flavour mellows as it cooks. This soup is served cold. A dollop of sour cream in this really adds as well. You can double this recipe. If you want you can also add some stinging nettle to the soup, it adds another depth of flavour.

Provided by Chef Joey Z.

Categories     Vegan

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 12

4 cups vegetable stock
4 cups filtered water
1 large yellow onion (coarsely chopped)
1 whole bulb of garlic (remove cloves and lightly crushed with a knife, then peel)
1 medium potato (diced large)
1/4 teaspoon turmeric (or saffron threads)
1 bay leaf
1/8 teaspoon red pepper flakes
1 teaspoon salt (course)
2 ounces sorrel (leaves-ribs removed and torn up in 1/2 inch piece)
4 1/2 teaspoons lemon juice (or lime)
vegan sour cream

Steps:

  • Combine 4 cups soup broth and 4 cups water in a large pot. Add in the chopped onion, garlic, cubed potato, turmeric, bay leaf, red pepper flakes and salt.
  • Bring to a boil and then reduce heat to medium and cook for about 30 minutes.
  • Remove the bay leaf. With a hand immersion blender puree everything together in the pot.
  • Bring back up to boil and add the sorrel leaves. Cook for about 3 more minutes. Stir in the citrus juice. Refrigerate for a few hours until chilled.
  • Serve with a dollop of sour cream.
  • This soup is good with crusty bread.
  • Bon Appetit.

Nutrition Facts : Calories 70.1, Fat 0.1, Sodium 591.8, Carbohydrate 16.2, Fiber 1.9, Sugar 2.2, Protein 1.9

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