Eastern European sorrel soup (Schav) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 128) by Gil Marks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • deboChicago on August 20, 2019

    I was surprised that making a sour soup sourer makes it better. It was already sour from sorrel and the more lemon juice I added, the better it tasted. And sour cream improved it even more (the fat helps, too, no doubt). Very simple and quite good.

  • eve_kloepper on June 22, 2013

    used half sorrel and half spinach. add 1 T. or so of white miso, adds depth of flavor

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.