Schav Sorrel Soup

 
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This recipe comes to us courtesy of Grow Eco member, Mel and it’s a typical Eastern European summer soup, usually eaten cold, although my mum who is Polish remembers being served this warm by her family when she was younger, so serve it whichever way you prefer.

I haven’t found a vegan replacement for the egg yolks yet, but having tasted the broth without the yolks I think one or two small potatoes diced into cubes and added with the water would be a delicious alternative. They should break down and thicken the soup in a similar way to that which the egg yolks are intended to do.

Ingredients

I have halved the measures from the typical recipe here to match the amount of sorrel in an average bunch that you’ll find in your box, so expect this version to make only two to three portions.

  • 1/2lb sorrel (about 1 bunch from your box), stems removed and roughly chopped

  • 1 Tbsp cooking oil

  • 1 small sweet onion or half a regular onion, minced

  • 3 cups of water or light broth (chicken or vegetable)

  • 1/2 tsp salt

  • 1 Tbsp sugar

  • Juice of half a lemon (2 or 3 Tbsp)

  • half a bunch of green onions, white parts only, finely sliced.

  • Sour cream or Greek yoghurt for garnish

Method

  • In a large saucepan, heat the oil and sauté sorrel and onions for about 10 minutes or until sorrel is wilted and onions are translucent.

  • Add water or stock and salt and bring to a boil. Reduce heat and simmer 30 minutes.

  • Remove from the heat and stir in the sugar and lemon juice a little at a time, tasting after each addition of lemon juice, until desired tartness is achieved.

  • Temper the egg yolks* with a few tablespoons of hot soup, then stir the tempered egg yolks back into the soup.

  • Turn the heat back on and cook until slightly thickened and simmering but do not allow it to boil as the eggs will curdle.

  • Turn off the heat and stir in the sliced green onions, then allow to cool, cover and chill . Serve with your desired amount of sour cream stirred in.

*If you haven’t tempered egg yolks before, this simply means to slowly bring the temperature of the egg up to the temperature of the soup by adding a small amount of the soup at a time while whisking the yolk. This prevents the egg from scrambling when you add it to the soup.

 
Andrew Williamson