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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.
Servings: 8
Calories: 158


  • 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


  • 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.
  • 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.
  • 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.
  • Serve chilled, with sour cream on the side.
Calories: 158 kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 12g
Saturated Fat: 7 g
Cholesterol: 30 mg
Sodium: 1183 mg
Potassium: 418 mg
Fiber: 2 g
Sugar: 9 g
Vitamin A: 6188 IU
Vitamin C: 24 mg
Calcium: 124 mg
Iron: 2 mg
Dishes Soups
Cuisine Jewish
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