I started this huge pot of #sorrel from a small handful of free seeds, 4 years ago. I've been harvesting/eating from it, year round ever since! I keep roots mulched in Winter. It keeps providing fresh healthy food, every single season 👩‍🌾💚👍

#Gardening #GrowFromSeed #GrowFood #FoodPlants #GrowFoodNotLawns #FoodSecurity #FrugalGardening #ColdHardyFoodPlants #SaladGreens #Vegetables #LeafyGreens

@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).

#recipe #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')

#recipe #schav #sorrel #soup