📝 About This Recipe
A vibrant cornerstone of Ashkenazi summer cuisine, Schav is a refreshing, tart soup that captures the essence of Eastern European gardens. Known for its distinctively bright, lemony zing provided by fresh sorrel leaves, this 'green borscht' transitions from a humble peasant dish to a sophisticated, silk-textured delicacy when enriched with egg yolks and sour cream. It is the ultimate cooling tonic for a warm afternoon, offering a perfect balance of acidity and creamy comfort.
🥗 Ingredients
The Soup Base
- 1 pound Fresh Sorrel (Schav) (stems removed, leaves thoroughly washed and chiffonade-cut)
- 6 cups Water (filtered)
- 1 medium Yellow Onion (finely diced)
- 1 large Yukon Gold Potato (peeled and cut into 1/2-inch cubes)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1-2 tablespoons Granulated Sugar (to balance the acidity)
- 1 tablespoon Lemon Juice (freshly squeezed, optional for extra brightness)
The Liaison (Thickener)
- 2 large Egg Yolks (at room temperature)
- 1/2 cup Sour Cream (full fat is recommended for texture)
Traditional Garnishes
- 3 pieces Hard-boiled Eggs (halved or chopped)
- 1/2 cup English Cucumber (finely diced for crunch)
- 3 tablespoons Fresh Dill (finely chopped)
- 2 pieces Scallions (thinly sliced)
- 1/4 cup Extra Sour Cream (for dolloping)
👨🍳 Instructions
-
1
Begin by preparing the sorrel. Wash the leaves multiple times in cold water to ensure all grit is removed, then strip away the tough central stems. Stack the leaves and slice them into thin ribbons (chiffonade).
-
2
In a large non-reactive pot (stainless steel or enameled cast iron), combine the 6 cups of water, diced onion, and cubed potato. Bring to a boil over medium-high heat.
-
3
Once boiling, reduce the heat to a simmer. Cover the pot and cook for about 12-15 minutes, or until the potatoes are fork-tender but not falling apart.
-
4
Add the prepared sorrel leaves to the pot. You will notice they change color almost instantly from bright green to a muted olive; this is normal and indicates the release of their characteristic oxalic acid.
-
5
Add the salt and 1 tablespoon of sugar. Stir well and simmer for another 5-10 minutes to allow the flavors to meld.
-
6
Taste the broth. It should be pleasantly tart. If it feels too sharp, add the second tablespoon of sugar. If it needs more punch, add the lemon juice.
-
7
Remove the pot from the heat. In a medium mixing bowl, whisk together the 2 egg yolks and 1/2 cup of sour cream until perfectly smooth.
-
8
To prevent the eggs from curdling, perform a 'temper': slowly ladle about 1 cup of the hot soup liquid into the egg/sour cream mixture, whisking constantly.
-
9
Slowly pour the tempered egg mixture back into the main pot, stirring continuously until the soup takes on a creamy, pale green hue.
-
10
Allow the soup to cool to room temperature, then transfer it to the refrigerator. Schav is traditionally served very cold, so chill for at least 4 hours, or ideally overnight.
-
11
Before serving, give the soup a good stir as some settling may occur. Check the seasoning one last time, as cold temperatures can dull saltiness.
-
12
Ladle the cold soup into chilled bowls, ensuring each portion gets a generous amount of sorrel ribbons and potato cubes.
-
13
Top each bowl with a half of a hard-boiled egg, a sprinkle of diced cucumber, fresh dill, and scallions. Finish with an extra dollop of sour cream if desired.
💡 Chef's Tips
Always use a non-reactive pot (stainless steel or glass) because the acid in the sorrel will react with aluminum or unlined copper, resulting in a metallic taste. If you cannot find fresh sorrel, many kosher markets sell 'Schav Base' in jars; use 1 jar in place of fresh leaves but reduce added salt. For a smoother texture, you can lightly mash some of the potatoes against the side of the pot before adding the egg liaison. Do not let the soup boil once you have added the egg and sour cream mixture, or it may break and curdle. If the soup is too thick after chilling, thin it out with a little bit of cold buttermilk or water.
🍽️ Serving Suggestions
Serve with a thick slice of buttered dark rye or pumpernickel bread for a classic pairing. A side of warm, boiled new potatoes tossed in butter and dill creates a lovely temperature contrast. Pair with a crisp, dry white wine like a Pinot Grigio or a traditional glass of iced tea. For a full Ashkenazi dairy lunch, serve alongside a fresh cucumber and tomato salad with salted herring.