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This recipe is from Claudia Roden's cookbook, THE BOOK OF JEWISH FOOD. Roden writes: "Sour flavors were much favored by Jews in Eastern Europe. Sharp sorrel soup was a favorite in Poland, Hungary, Transylvania and, especially, Lithuania."

1 lb old mealy potatoes
9 cups stock
7 ounces sorrel leaves, chopped
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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