📝 About This Recipe
A refreshing masterpiece of Eastern European heritage, this chilled sorrel soup captures the essence of spring with its bright, lemony tang and silky texture. Known as 'Schav,' this dish transforms the humble, leafy sorrel into a sophisticated palate cleanser that balances acidity with creamy richness. It is the perfect cooling tonic for a warm afternoon, offering a complex flavor profile that is both rustic and refined.
🥗 Ingredients
The Soup Base
- 12 ounces Fresh Sorrel Leaves (stems removed, leaves washed and roughly chopped)
- 3 tablespoons Unsalted Butter (high quality)
- 1 medium Yellow Onion (finely diced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 large Yukon Gold Potato (peeled and cut into 1/2-inch cubes)
- 5 cups Vegetable or Chicken Stock (low sodium, high quality)
- 1.5 teaspoons Kosher Salt (to taste)
- 1/2 teaspoon White Pepper (freshly ground)
The Creamy Liaison
- 1 cup Sour Cream or Crème Fraîche (full fat, at room temperature)
- 2 large Egg Yolks (at room temperature)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Garnish
- 3 pieces Hard-Boiled Eggs (halved or quartered)
- 1/2 cup English Cucumber (finely diced)
- 2 tablespoons Fresh Dill (finely chopped)
- 3 pieces Radishes (thinly sliced into rounds)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until it begins to foam.
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2
Add the diced onions and sliced leeks to the pot. Sauté for 8-10 minutes until they are soft and translucent, but ensure they do not take on any brown color.
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3
Stir in the cubed potatoes and cook for another 2 minutes, stirring to coat them in the butter and aromatics.
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4
Pour in the stock and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the potatoes are fork-tender.
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5
Add the chopped sorrel leaves to the pot. Stir for 2-3 minutes; you will notice the vibrant green leaves turn a muted olive color almost instantly as they wilt—this is normal.
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6
Remove the pot from the heat. Using an immersion blender, purée the soup until it is completely smooth and velvety. Alternatively, transfer to a standard blender in batches.
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7
In a medium mixing bowl, whisk together the sour cream (or crème fraîche) and the two egg yolks until smooth.
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8
Temper the cream mixture by slowly whisking in one ladleful of the hot soup. This prevents the eggs from scrambling. Add one more ladleful, whisking constantly.
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9
Slowly pour the tempered cream mixture back into the main pot of soup, stirring continuously to incorporate.
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10
Return the pot to very low heat for 2 minutes to thicken slightly, but do not let it boil, as this will curdle the cream and eggs.
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11
Season with salt, white pepper, and lemon juice. Taste and adjust—the soup should be pleasantly tart.
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12
Transfer the soup to a glass container and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, or ideally overnight, until thoroughly chilled.
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13
Once chilled, give the soup a good stir. If it has thickened too much, whisk in a splash of cold stock or water to reach your desired consistency.
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14
Ladle the cold soup into chilled bowls. Garnish each serving with a hard-boiled egg half, a sprinkle of diced cucumber, sliced radishes, and a generous pinch of fresh dill.
💡 Chef's Tips
Always use stainless steel or enamel-coated pots; sorrel is highly acidic and will react with aluminum or cast iron, creating a metallic taste. If you cannot find fresh sorrel, you can use a mix of spinach and extra lemon juice, though the flavor won't be as authentic. Don't skip the tempering of the egg yolks; this is the secret to a silky, stable soup that doesn't separate. For an even more refined texture, pass the puréed soup through a fine-mesh sieve before adding the cream liaison. This soup tastes even better the next day, as the flavors have more time to marry and the tartness mellows slightly.
🍽️ Serving Suggestions
Serve with a thick slice of toasted rye bread slathered with salted butter. Pair with a crisp, dry white wine like a Sancerre or a Pinot Grigio to complement the acidity. Add a side of smoked salmon or pickled herring for a traditional Eastern European feast. Serve in chilled glass bowls to showcase the beautiful color and keep the soup cold longer. Offer extra bowls of sour cream and fresh horseradish on the table for guests to customize their bowls.