Schav (Chilled Polish Sorrel Soup)
1/4 pound sorrel
6 cups boiling water
1 teaspoon paprika
3 beaten eggs
Sour cream
1. Wash 1/4 pound sorrel, leaving the water on the leaves.
2. Shred the leaves and place them in a nonreactive soup pot. Add 6 cups boiling water, 1 teaspoon paprika, and salt to taste. Simmer, covered, for 5 minutes, or until the sorrel is quite soft.
3. Pour the hot soup over 3 beaten eggs, whisking vigorously so the soup thickens. Strain, cool, and refrigerate. Serve chilled and garnished with dollops of sour cream.
From: Field Guide to Herbs & Spices , by Aliza Green
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