We are done with the appetizers. It is now time to serve soup, and a very special soup it is.
You might recognize it as Schav, but we called it Cold Green Borscht, as opposed to Hot Green Borscht, as opposed to Cold Red Borscht, as opposed to Hot Red Borscht. Enough confusion? There is also Cold Shchi, as opposed to Hot Shchi, as opposed to Sour Shchi… Ok already!
The long and short of it is that we make it for Shavuos, and the only similarity between our recipe and the green stuff in a glass jar at your local supermarket, labeled Schav, is the presence of sorrel. Actually, sorrel is not even necessary, as we only added it to spinach which is the main ingredient. I use it when I can get it, and if I don’t get it, I just use more spinach. In Poland, they used exclusively sorrel in the old times. It was the soup of pour people, and sorrel was a weed kids were…
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