Information re Jewish food "Shaav" or "Shav"

[johnrosoff]

A good friend tonight told me that as a boy he remembers his mother serving
a food called Shaav or Shav. Can you help me locate a recipe or some
description of this food. Many thanks for your help.
John Rosoff

--
http://www.geocities.com/Nashville/1431/

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rec.food.cuisine.jewish recipe archives
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[lee_...@my-deja.com]

"johnrosoff" <johnr...@email.msn.com> wrote:
> A good friend tonight told me that as a boy he remembers his mother
serving a food called Shaav or Shav.
Can you help me locate a recipe or some description of this food.

I remember my grandmother making this when I was very young. I've seen
it, bottled, next to the bottled Borscht in the kosher foods section of
the grocery store. But I also found this recipe at SOAR:

Title: SCHAV BORSCHT (SORREL LEAVES)
Categories: Soups, Passover
Yield: 6 servings

1 lb Schav; (sorrel leaves)
2 tb Butter; OR oil
1 md Onion; finely minced
6 c -Water
1 ts Kosher salt
2 tb Sugar
1 Lemon; for juice
2 Egg yolks; beaten
Sour cream; for garnish

1. Wash the sorrel thoroughly in several changes of
cold water. Remove and discard the stems. Chop the
leaves into thin ribbons. You can make this with
spinach but the taste will be different. Sorrel has a
sour/bitter flavor.

2. Heat the butter or oil in a 3 quart saucepan and
saute, the sorrel and onions. Cook stirring, for 10
minutes until the sorrel is wilted and the onion
translucent. Add water and salt. Let the soup simmer
for 25 to 30 minutes more.

3. Remove from heat and stir in sugar. Add the lemon
juice 1 tb. at a time, tasting constantly to achieve
the degree of tartness that pleases you.

4. Beat a tablespoon or two of the soup into the egg
yolks, then stir egg yolks into the soup. Reheat the
soup but do not let it boil after adding the egg yolks.

5. Serve hot or cold, accompanied by sour cream;

NOTE: This is NOT my family's favorite soup, but I
loved it as a child, and nothing quenches your thirst
on a hot Summer's day then a good gulp straight from
the fridge.

SOURCE: A Jewish Mother's Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

Hope this helps you...

Sent via Deja.com http://www.deja.com/
Before you buy.

[Viviane Barzel]

In my familly, the egg is not mixed in the soup.
Before serving, the soup is garnished with a dollup of cream and half of an
hard boiled egg.

Vivian

[Beth McGuire]

SCHAV BORSCHT (SORREL LEAVES)

1 lb Schav; (sorrel leaves)
2 tb Butter; OR oil
1 md Onion; finely minced
6 c -Water
1 ts Kosher salt
2 tb Sugar
1 Lemon; for juice
2 Egg yolks; beaten
Sour cream; for garnish

1. Wash the sorrel thoroughly in several changes of cold water. Remove and
discard the stems. Chop the leaves into thin ribbons. You can make this with
spinach but the taste will be different. Sorrel has a sour/bitter flavor.

2. Heat the butter or oil in a 3 quart saucepan and saute, the sorrel and
onions. Cook stirring, for 10 minutes until the sorrel is wilted and the onion
translucent. Add water and salt. Let the soup simmer
for 25 to 30 minutes more.

3. Remove from heat and stir in sugar. Add the lemon juice 1 tb. at a time,
tasting constantly to achieve the degree of tartness that pleases you.

4. Beat a tablespoon or two of the soup into the egg yolks, then stir egg yolks
into the soup. Reheat the soup but do not let it boil after adding the egg
yolks.

5. Serve hot or cold, accompanied by sour cream.

Beth R. McGuire
Buffalo, New York
Remove "spamless" to email

[anne young]

Jerry wrote:

> Can anyone tell me where to get SORREL LEAVES?
>
> ================================================
> I pick them in the backyard. Sorrel is a fairly common weed- it has lance
> shaped leaves and a lemony taste. It is available in a lot of markets that
> sell fresh herbs, and is very easily grown from seed.

Anne

[Esther A Mott]

And what do apartment city-living people without a garden do?

anne young wrote in message <38C1813B...@prodigy.net>...

[Lissa]

grow them in pots =)