Russian Sorrel Borscht Without Beets Recipe
A traditional Russian and Ukrainian sorrel soup, known as schav, offers a unique tart flavor.
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Instructions
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Melt 2 tablespoons butter or heat oil in a large pot. Sauté 1 pound sorrel leaves and 1 large minced onion for 10 minutes, until wilted and translucent.
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Add 6 cups water or chicken stock and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 30 minutes.
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Remove from heat and stir in 2 tablespoons sugar and the juice of 1 lemon to achieve desired tartness.
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Temper 2 beaten egg yolks with a small amount of hot soup, then stir them back into the main pot.
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Return to heat and cook until slightly thickened and simmering, ensuring it does not boil to prevent curdling. Serve hot or cold with sour cream.