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Cold Sorrel Soup from The Revolution Will Not Be Microwaved- Sandor Katz |
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Wednesday, 05 September 2007 |
Cold Sorrel Soup also called Shav:
1 lb. potatoes (mealy potatoes may be best)
1 lb. sorrel (a perennial green that you can grow easily in your garden)
1 T butter or oil
salt to taste
sour cream
Peel and coarsely chop the potatoes.
Clean the sorrel and separate the leaves from the fibrous stalks. Tie the stalks into a bundle with cheesecloth, and boil them with the chopped potatoes for about 15 minutes in 3 1/2 quarts of water.
Meanwhile, chop the sorrel leaves and saute them in butter or oil for just amoment, until they wilt.
Remove the bundle of stalks from the stock, squeeze any excess water from the stalks into the stock, and then discard the stalks.
Mash the potatoes in the stock to thicken it. Add the sauteed sorrel and simmer for 5 minutes. Add salt to taste. If you have pickle brine or sauerkraut juice on hand, you can use it instead of salt, adding it to the soup after it has cooled to body temperature. The brine or juice will contribute not only the salt it contains but also other flavors and live culture goodness. Allow the soup to cool and store it in the refrigerator.
Serve shav cold with a dollop of sour cream.
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Last Updated ( Wednesday, 05 September 2007 )
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