@JoBlakely @mariekung @davidlsparks
(SCHAV RECIPE DIRECTIONS, continued)
Reduce heat to a simmer, add the vegetarian consomme powder (or salt) and the lemon juice, and stir to mix in thoroughly.
Let the soup simmer for 45 minutes or so until the potatoes are soft.
Serve hot or cold.
This soup is vegan. Often it is served cold with a dollop of sour cream for those who eat dairy.
And that is the recipe for schav (sorrel soup).
@JoBlakely @mariekung @davidlsparks
Here is the recipe for schav:
INGREDIENTS
1/2 lb (0.25 kg) sorrel leaves, sliced into ribbons
1/2 medium onion, finely minced
1 tablespoon olive oil
6 cups (1.5 L) water
1 medium potato, peeled and finely diced
1 teaspoon vegetarian consomme powder or 1/4 teaspoon salt
Juice of one lemon wedge (about 1 teaspoon)
DIRECTIONS
Wash the sorrel. Remove and discard the stems by cutting along both sides of the stems about 2/3 the way up each leaf. Roll up the leaves and slice into ribbons approximately 1/4 inch (0.5 cm) thick.
Heat the olive oil in a 3 quart (3 L) saucepan and saute the minced onion and the sorrel ribbons, which should loosely fill up 3/4 of the saucepan. While sauteeing, stir the sorrel, which will dramatically shrink in size, wilt and turn a grey-green color.
When all of the sorrel is wilted, add the water and diced potato, and bring to a boil.
(recipe continues in next 'toot')
@mariekung @davidlsparks I now grow sorrel and rhubarb in those shaded areas. The rhubarb, alas, should have more sun, but at least the plants are alive and continuing to grow.
Sorrel does quite nicely in an area with limited sun. I eat the sorrel fresh in salads, and I also prepare schav (sorrel soup).
I wrote about growing sorrel, and provided my recipe for schav, several years ago in the local newspaper (link attached).
The soup is then left to simmer for about 45 minutes, and it's done. And that's how to make schav.
This is the final 'toot' in this thread.
Here is the link to the recipe, which I shared with The Columbus Dispatch newspaper last year:
And my final photo shows the sauteed sorrel and onion after water has been added and brought to a boil, with a finely diced potato and some vegetarian consomme powder added.
Now when the sorrel ribbons are sauteed, they turn a grey-green colour. It is admittedly not the most attractive colour in the world, but this is what the sauteed sorrel is supposed to look like. Notice that the sorrel has reduced in size considerably. (Some finely chopped onion is also in the pot.)
And here is a wider view showing the sorrel ribbons inside the cooking pot.
Here is what the sorrel ribbons look like in the cooking pot.
Then slice the roll of sorrel leaves into thin strips. This is how to create sorrel ribbons.
To prepare the sorrel for soup, it needs to be cut into ribbons. The easiest way to do this is to roll several sorrel leaves lengthwise, as seen in this photo.
Michael Meckler