Shchav recipe
information
This Russian soup is made with sorrel (also called sour grass). However, since sorrel is hard to find unless you grow it yourself, substitute young spinach leaves or even Swiss chard leaves (ribs discarded). Shchav is often eaten on Shavuot, the Feast of Weeks.
ingredients
2 quarts vegetable broth
1 bunch watercress, chopped
1 pound sorrel or spinach, washed well and coarsely chopped
1 stalk celery, finely chopped
juice and grated rind of 1 lemon
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
2 cups sour cream
1 bunch watercress, chopped
1 pound sorrel or spinach, washed well and coarsely chopped
1 stalk celery, finely chopped
juice and grated rind of 1 lemon
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
2 cups sour cream
method
1. Place the broth in a soup pot and add the watercress, sorrel or spinach, and celery. Bring to a boil over high heat, then simmer for 45 minutes.
2. If you have used spinach, the leaves may not have completely dissolved in the liquid. If so, cool the soup, then puree it in a blender or food processor. Return soup to the pot, and reheat.
3. Add the lemon juice and grated rind, sugar, salt, and white pepper. Transfer soup to a nonmetal container and cover with plastic wrap. Refrigerate for at least 4 hours or until ready to serve.
4. Serve chilled, with sour cream on the side.
2. If you have used spinach, the leaves may not have completely dissolved in the liquid. If so, cool the soup, then puree it in a blender or food processor. Return soup to the pot, and reheat.
3. Add the lemon juice and grated rind, sugar, salt, and white pepper. Transfer soup to a nonmetal container and cover with plastic wrap. Refrigerate for at least 4 hours or until ready to serve.
4. Serve chilled, with sour cream on the side.
serving amount
serves 8
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
