Shav: A Refreshing Sorrel Soup with Hard Boiled Egg

The first time I tasted Shav, I was visiting my grandmother in Brooklyn. It was a sweltering summer day, and the heavy humidity clung to everything like a damp cloth. She emerged from the kitchen, a mischievous glint in her eye, carrying a bowl of something vibrantly green. “Try this, my dear,” she said, handing it to me. One spoonful, and I was transported. The cool, tangy broth, the creamy sour cream, the comforting chunks of hard-boiled egg – it was a symphony of flavors and textures that perfectly captured the essence of summer. It became a cherished memory, forever linked to her warmth and love.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes (includes chilling)
• Servings: 4
• Yield: 4 bowls
• Dietary Type: Vegetarian

Ingredients

• 8 ounces Baby Spinach (see notes) or 8 ounces Sorrel (see notes)
• 8 cups water
• 3 teaspoons citric acid
• 1 small onion, chopped into small pieces
• 4 hard-boiled eggs
• 6-8 tablespoons sour cream
• 8 slices dark crusted pumpernickel bread

Notes:

• If using sorrel, which has a much stronger flavor, use less of it and reduce the amount of citric acid to 1 teaspoon.
• The baby spinach can be substituted with mature spinach, but ensure it is very well washed.
• For a creamier texture, consider adding egg yolks.

Equipment Needed

• Large pot
• Cutting board
• Knife
• Refrigerator

Instructions

1. Begin by thoroughly washing the spinach in cold water to remove any dirt or grit. Then, chop the spinach finely. If using sorrel, wash and chop it similarly.
2. In a large pot, add 8 cups of water and bring it to a boil over high heat.
3. Once the water is boiling, carefully add the chopped spinach, chopped onions, and citric acid. Stir well to combine the ingredients.
4. Bring the mixture back up to a low boil, then reduce the heat and let it cook for 10 minutes, stirring occasionally. This will allow the flavors to meld together.
5. After 10 minutes, remove the pot from the heat and set it aside to cool somewhat. Once it has cooled down a bit, transfer the soup to the refrigerator to chill completely. This chilling process is crucial for developing the refreshing flavor of the soup. It needs to chill at least for 2 hours.
6. While the soup is chilling, prepare the hard-boiled eggs. You can boil them at the beginning of the cooking process. Peel the hard-boiled eggs and chop them into small pieces.
7. Once the soup is thoroughly chilled, it’s time to assemble and serve. Pour the chilled soup into 4 individual bowls.
8. Add the chopped hard-boiled egg to each bowl.
9. Place a dab of sour cream in the center of each bowl, on top of the soup. The sour cream adds a delightful creamy contrast to the tangy broth.
10. Serve the Shav immediately with slices of hard-crusted pumpernickel bread.

Expert Tips & Tricks

• Adjusting the Tanginess: The amount of citric acid can be adjusted to your preference. Start with the recommended amount and add more to taste. Remember that the flavor will intensify as the soup chills.
• Adding Egg Yolks: For a richer and creamier soup, whisk in 1-2 egg yolks (or pasteurized egg yolks from a carton) into the soup while it’s still lukewarm. Be sure to whisk constantly and vigorously to prevent the yolks from scrambling.
• Batch Cooking: Shav is great for meal prepping. You can make a large batch of the soup base and store it in the refrigerator for up to 3 days. Add the hard-boiled eggs and sour cream just before serving.
• Spinach Prep: Be meticulous about washing the spinach. Even pre-washed spinach can contain grit. A salad spinner can be helpful for removing excess water after washing.
• Cooling Quickly: If you’re short on time, you can speed up the cooling process by placing the pot in an ice bath. Be sure to stir the soup occasionally to ensure even cooling.

Serving & Storage Suggestions

Shav is best served chilled, garnished with chopped hard-boiled egg and a dollop of sour cream. The pumpernickel bread is traditionally served on the side for dipping and soaking up the flavorful broth.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze the soup, as the texture of the spinach and sour cream may change upon thawing. If you added egg yolks, consume the soup within 1 day for optimal safety.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	275 kcal	14%
Total Fat	12g	18%
Saturated Fat	6g	30%
Cholesterol	185mg	62%
Sodium	550mg	23%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	3g	6%
Protein	12g	24%

Variations & Substitutions

• Vegan Shav: Substitute the sour cream with a vegan sour cream alternative made from cashews or soy. Omit the hard-boiled egg or replace it with crumbled tofu.
• Creamy Shav: For a richer and creamier soup, add a splash of heavy cream or half-and-half to each bowl before serving (or a plant based creamer).
• Cucumber Shav: Add grated cucumber to the soup for an extra layer of freshness and crunch.
• Herbaceous Shav: Experiment with adding other fresh herbs like dill, parsley, or chives to the soup.
• Spicy Shav: Add a pinch of red pepper flakes to the soup for a subtle kick of heat.
• Potato Shav Add cubed potatoes into the broth while cooking.
• Beet Greens: Substitute the spinach with beet greens.

FAQs (Frequently Asked Questions)

Q: Can I make this soup ahead of time?
A: Absolutely! In fact, it’s even better the next day as the flavors have more time to meld. Just add the hard-boiled eggs and sour cream right before serving.

Q: Can I use frozen spinach?
A: Yes, but fresh spinach will yield a better texture and flavor. If using frozen spinach, be sure to thaw it completely and squeeze out any excess water before adding it to the soup.

Q: Is citric acid necessary?
A: Yes, the citric acid is essential for giving the soup its signature tangy flavor. If you can’t find citric acid, you can substitute it with lemon juice, but you’ll need to use more of it to achieve the same level of tanginess. Start with 2 tablespoons of lemon juice and add more to taste.

Q: Can I make this soup without onion?
A: Yes, you can omit the onion if you prefer. However, the onion adds a subtle sweetness and depth of flavor to the soup.

Q: Why is my soup bitter?
A: If your soup tastes bitter, it could be due to using too much citric acid. Start with less citric acid and add more to taste. Or it might be due to the spinach that was used. Mature spinach leaves tend to be a bit bitter.

Final Thoughts

Shav is more than just a soup; it’s a culinary journey through Eastern European traditions, a refreshing escape on a hot summer day, and a comforting reminder of cherished memories. I encourage you to try this recipe and experience the unique and delightful flavors of Shav for yourself. Don’t be afraid to experiment with variations and substitutions to create your own personalized version. And most importantly, share your creation with loved ones and create new memories around this wonderful dish! Consider serving it alongside a simple green salad for a complete and satisfying meal. Enjoy!