Sorrel soup

Sorrel soup

Schav borscht

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This soup from Transylvania is made by Jews all over Eastern Europe, and is traditionally prepared for Shavuot. Some versions include beaten eggs, others are served with mashed potatoes on the side. If sorrel is unavailable, spinach or watercress and a tablespoon or two of lemon juice may be used instead, but it will not have quite the same tart flavour.

Ingredients

Quantity Ingredient
125g sorrel leaves
450g potatoes, peeled and diced
1 onion, chopped
1 litre vegetable stock or water
2 teaspoons sugar, or to taste
salt
freshly ground black pepper
125ml sour cream or smetana

Method

  1. Wash the sorrel and remove any tough stalks. Chop coarsely.
  2. Place the potatoes and onion in a large saucepan with the stock. Bring to the boil, then cover and simmer for 30 minutes. Add the sorrel and sugar and simmer for 5 more minutes, then season with salt and pepper. Mash the potatoes with a potato ricer or puree the soup in a blender or food processor.
  3. Return the soup to the pan and heat thoroughly, adding a little water if the soup is too thick, then remove from the heat and stir in the sour cream. Serve hot or cold.
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