Side Pannel
Schav (Sorrel Leaves)
Ingredients List
- ------------------------------SOLOMON (JJGF65A------------------------------
- -----MAMA LEAH'S JEWISH
- -KITCHEN-----
- 1 lb Schav; (sorrel leaves)
- 2 tb Butter; or corn oil
- 1 md Onion; finely minced
- 6 c -Water
- 1 ts Kosher salt
- 2 tb Sugar
- 1 Lemon; for juice
- 2 Egg yolks; beaten
- Sour cream
Directions
Wash the sorrel thoroughly in several changes of cold water. Remove and
discard the stems. Chop the leaves into thin ribbons.
Heat the butter or oil in a 3 quart saucepan and saut the sorrel and
onions. Cook stirring, for 10 minutes. Add water and salt. Let the soup
simmer for 25 to 30 minutes.
Remove from heat and stir in sugar. Add the lemon juice 1 tb. at a time,
tasting constantly to achieve the degree of tartness that pleases you. Beat
a tabls. 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.
discard the stems. Chop the leaves into thin ribbons.
Heat the butter or oil in a 3 quart saucepan and saut the sorrel and
onions. Cook stirring, for 10 minutes. Add water and salt. Let the soup
simmer for 25 to 30 minutes.
Remove from heat and stir in sugar. Add the lemon juice 1 tb. at a time,
tasting constantly to achieve the degree of tartness that pleases you. Beat
a tabls. 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.
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