Schav – Sorrel Soup
1 lb of sorrel leaves washed and chopped
3 medium sized potatoes, washed and diced
A few hard-boiled eggs (optional)
Place the sorrel and the potatoes in the pot and fill up with enough water to cover the leaves and then have about an inch or two more water above the leaves’ level, add chopped parsley and dill (if you have too much water, you can always just simmer longer and let it evaporate). Heat to boiling, then reduce heat and simmer for an hour to an hour and a half. During this time, you will taste, taste and taste some more. Start with adding lemon juice of one lemon, but most likely you will need more. Add a little bit of salt and taste. Continue to modify your seasonings until you get a sour taste (be sure that it’s not sweet sour, but distinctly sour with a salty hint). You might need more lemon juice, you might need more salt. You will definitely need a bit of sugar to “round out” the salty/sour taste. When the soup tastes “right” to you – and I am sorry I cannot be more specific than that, but trust me, you’ll know it when you taste it – remove it from heat and chill.
When the soup is chilled sufficiently – when it’s cold it’s perfect – peel a hardboiled egg, slice it in half and place it in the bowl. Don’t forget to grab a spoon.
Note: the reason you put the potatoes in the beginning is because you want the soup to get a little bit starchy and thick. This won’t happen if you place the potatoes in the end. Also, most recipes add the egg during the cooking process – our family doesn’t. We like the hard-boiled egg at the end. But that’s just us.