My Mother's Schav

By Madeleine Cohen
August 24, 2014
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My Mother's Schav

Author Notes: This is not the typical green borscht, but rather a simpler version without the potatoes and eggs. Family legend has it that I downed a quart of this soup when I was two.Madeleine Cohen

Serves: 4 people or one hungry toddler

  • 1/2 pound Spinach
  • 1/2 pound Sorrel (Sour Grass)
  • 1 bunch Scallions
  • Cold Water
  • 1 pinch Salt
  • 1 pinch Sugar
  • 1 splash Fresh Lemon Juice
  • 1 cup Sour Cream OR Greek Yogurt (optional)
  1. Clean and finely chop the spinach, sorrel and scallions.
  2. Put chopped greens in a soup pan (one with a lid) and add cold water to cover.
  3. Put on stove on medium high and bring to a low boil.
  4. Reduce heat, cover, and lightly simmer until greens are tender (about 1/2 hour).
  5. Add a salt, sugar, and fresh lemon juice and simmer, uncovered, for 5 minutes more.
  6. Remove from heat. Taste and adjust seasonings (salt, sugar, lemon juice). Should be sweet-sour.
  7. Cool, then put in refrigerator. Chill for at least two hours. The soup can be prepared the day before and chilled overnight.
  8. If desired, whisk in sour cream/greek yogurt prior to serving.

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