Shav Sorrel Soup With Hard Boiled Egg Recipes

SZCZAWIOWA: POLISH SORREL SOUP WITH FRIED BACON FLAKES AND SOFT-BOILED EGG

Steps:

• Wash all leaves, pat them dry and chop them roughly.
• Peel onion, dice it finely.
• In a heavy-bottomed stock pot, melt butter. Add diced onion and sauté over medium heat for 5 minutes, until lightly golden.
• Add chopped leaves with a pinch of salt, combine with a spatula. Stew under a lid for around 3-5 minutes.
• Pour broth in, stir and bring to a near-boil. Reduce the heat (so that the soup just simmers), cover with a lid and cook for 10 minutes.
• [Optional] Using a slotted spoon, remove around one-fifth of the leaves and into a bowl. Set aside.
• Blend soup with immersion blender until smooth. Alternatively, if using a food processor, allow the soup to cool down first, then move it over to the device's container, blend until smooth and return to the pot.
• [Optional] If you removed one-fifth of the leaves, now it's the moment to return them to the pot.
• Add 0.5 teaspoon of salt, 1 teaspoon of lemon juice, a pinch of ground pepper and 1 teaspoon of sugar. Stir and have a taste. Is it too sour for your liking? Add a touch of sugar. Is it not sour enough? Add more lemon juice.
• Bring the soup to desired temperature. Add cream and stir.
• Pour into individual bowls or soup plates. Garnish with eggs, lemon zest, fresh thyme and fried & crushed bacon. Serve immediately.

SORREL SOUP WITH HARD-BOILED EGGS

Steps:

• Make a rich beef stock by simmering beef bones in 9 cups water over medium-low heat, skimming the gray scum that rises to the top. Add trimmed, pared and split vegetables, the tablespoon of salt and the pepper, the bay leaf and the dried mushrooms. (If using Italian mushrooms, first soak for 20 minutes in warm water to soften, then rinse to remove sand.) Bring to a simmer, partly cover and cook for two hours. When cooking is done, discard vegetables and bones. Cool in refrigerator or freezer, then skim fat if necessary.
• Bring remaining 1 1/2 cups of water to a boil, add remaining teaspoon salt and one tablespoon of the butter. When butter has melted, add rice. Cook, partly covered, about 15 minutes, or until rice is cooked through but not mushy. Set aside.
• Wash and drain sorrel. Bring stock to a rolling boil and add sorrel all at once. Stir, and cook until sorrel is soft, about 5 minutes.
• While sorrel is cooking, mix sour cream with flour to make a smooth paste. Add a little boiling stock and mix well. Keep adding stock and mixing until you have a cup of liquid. When sorrel is cooked, beat the sour cream mixture into the hot soup. Add salt and pepper if necessary. Cook at a gentle boil about 5 minutes longer.
• Melt remaining butter in a skillet over medium-high heat. Add croutons and toss until browned.
• To serve, put a quarter-cup mound of rice in each soup plate. Pour the hot soup around it and top with chopped eggs, croutons and finely minced dill. Serve immediately.

SORREL SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
• Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

ICE-COLD SCHAV

Steps:

• Melt butter in nonreactive soup pot. Sweat shallot and minced potato scraps in the butter slowly, stirring gently. Season with salt.
• Put diced potatoes in the water, season with salt and bring to a boil. Simmer potatoes until perfectly cooked, a couple of minutes only. Taste one cube to determine.
• Add sorrel to sweating shallot-potato mixture, and season with salt. Stir and wilt the sorrel, which will happen almost instantly, turning drab immediately.
• Add the cooked potatoes and their salty water to the pot of sorrel. Season with salt, if needed, keeping in mind that when chilled, the flavors are dulled significantly.
• Chill immediately and thoroughly - overnight even.
• Chop the hard-boiled eggs, and scatter in the cold soup. Mince half the reserved stems from the sorrel as you would chives, and sprinkle over soup.

QUICK SORREL SOUP (SHCHAVEL BORSCHT)

Steps:

• In large pot, sautée carrots and onions with 4 tablespoons of cooking oil. Sautée until vegetables are soft (7-10 minutes).
• Add water to the pot and bring it to a boil.
• Cut potatoes into one inch cubes. Add potatoes into boiling water and let it cook for 15 minutes.
• Dice hard boiled eggs, scallions, dill and sorrel.
• Add green onions, eggs and dill to the soup, let it cook for about five minutes. Add sorrel to the soup. Remove soup from the heat and let it sit for about 10 minutes.
• Soup is best when it is served warm. Optionally, add a dollop of sour cream to it before serving.

SCHAV( COLD SORREL SOUP)

Steps:

• Pick over and wash sorrel.
• Chop leaves very fine.
• Bring water to a rolling boil
• Drop in sorrel.
• Cook for 10 minutes.
• Cool.
• Pour into quart jars.
• Serve in cold bowl with dollop of sour cream,
• topped with scallions and radishes.
• Plunk potatoes around.

SCHAV BORSCHT - SORREL SOUP

Steps:

• 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.
• 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.
• Remove from heat and stir in sugar. Add the lemon juice a little at a time, tasting constantly to achieve the degree of tartness that pleases you.
• 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.
• Serve hot or cold, accompanied by sour cream.