LOCATION: Recipes >> Soups >> Sorrel 02
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Sorrel 02
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Schav
(Jewish Sorrel Soup)
1 lb old mealy potatoes
9 cups stock
7 ounces sorrel leaves, chopped
salt
1 teaspoon sugar (or to taste), optional
2 eggs
Wash the sorrel leaves and cut off only the thick stalks, saving
the thin, tender ones.
Boil the potatoes in the stock until they begin to fall apart.
Using a fork or a potato masher, mash the potatoes lightly. Add
the sorrel, salt and optional sugar. Simmer 5 minutes.
Beat the eggs. Add a little of the soup broth to the eggs and
continue beating. Pour mixture egg-soup mixture into the saucepan
with soup. Simmer, beating occasionally, until the soup thickens.
Do not let the soup boil. As soon as the soup thickens, remove
from heat. Serve hot or cold.
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