SCHAV (Sour Grass Soup)
Made with Sorrel
- 1 lb fresh Sorrel Leaves
- 2 T butter
- 1 medium onion finely minced
- 6 C water
- 1 t koser salt
- 2 T sugar
- 1 lemon
- Sliced Kielbasa Polish Sausage (optional)
- sour cream
Wash sorrel thoroughly in several changes of cold water. Remove and discard the stemps and chop leaves into thin ribbons.
Heat butter or oil in 3 qrt susacepan and saute the sorrel and onions. Cook stirring for 10 minutes. Add water and salt. Let soup simmer for 25-30 minutes.
Add Kielbasa slices and cook with soup.
Remove from heat and stir in sugar. Add lemon juice t T at a time, tasting to get the degree of tarteness that pleases you.
Serve hot accompanied by sour cream (a dollop or two in each bowl.