Sorrel is a leafy green that looks similar to spinach but has a powerful lemony flavor. It can be cooked and eaten like spinach or made into a soup. Either way, sorrel is tangy and delicious.
This recipe for homemade sorrel soup, or "Schav" as my Russian grandmother called it, is a simple family recipe that my grandmother made in the old country. I never thought that I would actually ever make Schav despite that my grandmother, mother, and father ate it regularly when I was growing up. I never even tried it as a child. My family ate two versions: a chilled schav or warm schav. Since it's fall, I sharing the hot version.
Guess what I received at my CSA today! You got it- close to a pound of sorrel leaves!
When I first noticed the sign saying sorrel leaves at my CSA, something clicked.
I remembered them from my grandmother's soup.
So today, I made my own schav for the first time using my grandmother's recipe with the sorrel leaves, potatoes, and leeks from my organic CSA farm.
My grandmother lived to 107 years old in good health. When I looked up the nutritional benefits of sorrel, they were many. This chlorophyl rich green is loaded in calcium, iron, Vitamin C, powerful antioxidants, Vitamin A, plus many other vitamins and minerals. It definitely is a healthy green.
Although traditional "Schav" calls for sorrel, you could substitute spinach. It just won't be as lemony.
It's a shame that most supermarkets don't carry sorrel. It is truly a treat!
In addition, I sauteed some sorrel with leeks to eat a side dish- it was also fabulous!!!!
I have to say that although I love most greens, this might be my favorite!
A few years ago, in its March 2009 issue , D ( Dallas) Magazine listed Schav as one of the 5 worst Jewish recipes. I don't know why they would pick on Schav. My grandmothers' recipe is so good that I regret I never tried it before.
Have you ever tried sorrel? How do you make it?
Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves : 4 cups
1 large leek, cut lengthwise in half and then sliced ( use green and white part)
1 medium- large potato, chopped in small pieces ( I left on the skin bc my potato was organic)
3 cups of sorrel, chopped into ribbons
olive oil spray
4 cups of rich tasting vegetable broth
In a large skillet, sautee the sliced leek for 2 minutes in olive oil spray. Add the sorrel and continue to sautee, stirring frequently. The bright green sorrel will turn a khaki color as it cooks. Add the chopped potato ( add more olive oil spray if necessary) and mix well. Remove vegetable medley from skillet and add to a soup pot. Cover with 4 cups of vegetable broth and cook for about 5-7 minutes until potatoes soften. Serve immediately. Optional:
|As the bright green sorrel leaves cook, they begin to turn a khaki color|
|Leeks, sorrel, and potatoes are the base of this delicious recipe|
|linked to healthy vegan Fridays|
Linked on : My Blog Carnival List and Souper Sunday at Kahakai Kitchen