Schav

Name: Schav
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: eastern european, russian
Ingredients: 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

By Moira Hodgson

Updated Oct. 11, 2023

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Rating: 4(10)
Comments: Read comments

Featured in: FOOD; Sorrel's Popularity Is on the Upswing

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Ingredients

Yield:4 to 6 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.