Recipe: Schav Soup

Schav Soup
Prep: 15 min, Cook: 20 min, plus refrigeration time.

2 quarts water
1 lb. fresh sorrel, washed thoroughly, stemmed, ribs removed, coarsely chopped. Ribs and stems tied together securely
in a bundle.
kitchen string
3 eggs
1 egg yolk
1 tsp. lemon juice, to taste
1/2 cup sour cream

Bring water with sorrel leaves and bundle of ribs and stems to a boil in a nonreactive saucepan. Reduce heat to low and
simmer 20-30 minutes, until leaves are soft and starting to lose texture. Discard bundle of ribs and stems. Lightly beat eggs and egg yolk with a fork in a large bowl. Slowly beat in the hot soup. When 4 cups soup have been added, trickle egg mixture back into the saucepan, beating constantly. Pour soup back and forth between the pot and bowl to cool it more quickly. Let cool and refrigerate until cold. Stir in lemon juice, and salt and pepper to taste just before serving. Serve with sour cream.

This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.