Cool Comfort: Mastering the Art of Schav (Cold Sorrel Soup)
My grandmother, Baba Anya, had hands that could coax life from the humblest ingredients. Her kitchen, a tiny sun-drenched corner of her Brooklyn apartment, was a haven of smells and secrets. I remember, as a child, wrinkling my nose at the vibrant green soup she would serve on sweltering summer days. “Schav,” she’d declare, her eyes twinkling, “It will cool you from the inside out!” Reluctantly, I’d take a spoonful, and the tangy, refreshing coolness would indeed banish the heat. It’s a taste of summer, of childhood, of Baba Anya’s love, that I carry with me always.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: Varies, Approximately 6-8
- Yields: 4 quarts
- Dietary Type: Vegetarian
Ingredients
- 4 lbs sorrel
- 4 quarts water
- 1 teaspoon salt
- 1/4 cup sour cream
- 2 chopped scallions
- 4 sliced radishes
- 10 boiled new potatoes
Optional: You can substitute yogurt (plain, unsweetened) for sour cream. Fresh dill also complements the flavors beautifully.
Equipment Needed
- Large pot
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Quart jars or airtight containers (for storage)
Instructions
- Begin by carefully picking over the sorrel. Remove any tough stems or wilted leaves. This step is crucial as it impacts the final texture of the soup.
- Thoroughly wash the sorrel to remove any dirt or grit. Multiple rinses might be needed.
- On a cutting board, chop the sorrel leaves very fine. The smaller the pieces, the smoother the soup will be.
- In a large pot, bring the water to a rolling boil over high heat.
- Once boiling, carefully drop the chopped sorrel into the water. Be careful, as it may splatter.
- Add the salt.
- Cook the sorrel in the boiling water for 10 minutes. The sorrel will wilt and change color. This cooking time is important to mellow the sorrel‘s intense flavor.
- Remove the pot from the heat and allow the soup to cool completely. This step is critical; Schav is a cold soup, and serving it warm would completely alter the experience.
- Once cooled, you can either serve immediately or pour the soup into quart jars or airtight containers for storage.
- To serve, pour the Schav into a cold bowl.
- Add a dollop of sour cream to each bowl.
- Top with chopped scallions and sliced radishes.
- Plunk a few boiled new potatoes around the bowl. The potatoes provide a hearty counterpoint to the soup’s tanginess.
Expert Tips & Tricks
- Sorrel’s Intensity: Sorrel can be quite tart. If you find the soup too sour, add a pinch of sugar or a squeeze of lemon juice to balance the flavors. Taste and adjust seasonings as needed.
- Creaminess Boost: For an extra creamy Schav, blend a portion of the soup (about 1-2 cups) before adding the sour cream. This will give the soup a smoother, more luxurious texture. An immersion blender works best for this.
- Make-Ahead Magic: Schav is a fantastic make-ahead dish. The flavors actually meld and improve after a day or two in the refrigerator. Prepare it a day in advance for maximum flavor.
- Dealing with Tough Sorrel: If your sorrel is particularly mature and the leaves are a bit tough, blanch them in boiling water for a minute before chopping. This will help soften them.
- Potato Perfection: Don’t overcook the new potatoes. They should be tender but still hold their shape.
Serving & Storage Suggestions
Schav is traditionally served cold, making it a perfect refreshing dish for hot summer days. Garnish generously with sour cream, scallions, and radishes for a pop of color and flavor. The boiled new potatoes provide a satisfying heartiness.
- Storage: Store leftover Schav in airtight containers in the refrigerator. It will keep for up to 3-4 days.
- Freezing: While freezing is possible, the texture of the sour cream might change slightly. If you plan to freeze it, consider adding the sour cream after thawing.
- Reheating: This is a cold soup and should not be reheated. If it has been frozen, thaw it completely in the refrigerator before serving.
Nutritional Information
Please note that the following is an estimate and can vary depending on exact ingredient amounts.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 250 kcal | 13% |
| Total Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 20mg | 7% |
| Sodium | 400mg | 17% |
| Total Carbohydrate | 30g | 10% |
| Dietary Fiber | 5g | 20% |
| Sugars | 4g | |
| Protein | 8g | 16% |
Variations & Substitutions
- Vegan Schav: Substitute the sour cream with a plant-based alternative like cashew cream or coconut yogurt. Ensure the yogurt is plain and unsweetened.
- Dill Delight: Add fresh dill to the soup for an extra layer of herbaceous flavor.
- Cucumber Coolness: Grate some cucumber into the soup for added freshness and texture.
- Beetroot Boost: For a beautiful pink hue and slightly sweeter flavor, add a small amount of cooked beetroot to the soup.
- Eastern European Twist: In some Eastern European variations, a hard-boiled egg is added as a garnish.
- Lemon Zest: Add a little lemon zest for some zing!
FAQs (Frequently Asked Questions)
Q: Can I use frozen sorrel?
A: Yes, frozen sorrel can be used. Thaw it completely and squeeze out any excess water before chopping.
Q: The soup is too sour! What can I do?
A: Add a pinch of sugar or a squeeze of lemon juice to balance the acidity. Taste and adjust as needed.
Q: Can I make this soup ahead of time?
A: Absolutely! In fact, the flavors meld and improve after a day or two in the refrigerator.
Q: I don’t have new potatoes. What can I substitute?
A: Any small, waxy potato will work well. Yukon Gold or fingerling potatoes are good alternatives.
Q: Can I use regular cream instead of sour cream?
A: While you can, the tanginess of sour cream is essential to the character of Schav. Yogurt is a better substitute.
Final Thoughts
Schav is more than just a soup; it’s a taste of history, a reminder of simpler times, and a celebration of fresh, seasonal ingredients. Don’t be intimidated by the unfamiliar name or the vibrant green color. This is a dish that’s easy to master and endlessly rewarding. So, gather your sorrel, embrace the chill, and experience the refreshing delight of Schav! I encourage you to try this recipe and share your thoughts. Perhaps pair it with a crusty loaf of bread for a complete and satisfying summer meal.