Schav

Schav is a traditional Eastern European soup, primarily associated with Ashkenazi Jewish cuisine. It is made from sorrel, a perennial herb that gives the soup its characteristic tangy flavor.

History

Schav has its roots in Eastern European cuisine, particularly in countries such as Russia, Poland, and Ukraine. It was brought to the United States and other countries by Ashkenazi Jewish immigrants, who traditionally served it cold during the hot summer months.

Preparation

The main ingredient in schav is sorrel, which is simmered until it wilts. Other ingredients may include onion, garlic, potato, and egg. The soup is typically seasoned with salt, pepper, and sugar, and is often served with a dollop of sour cream or a hard-boiled egg.

Cultural Significance

In Ashkenazi Jewish cuisine, schav is often associated with the holiday of Shavuot, when dairy foods are traditionally consumed. However, it can be enjoyed at any time of year. In the United States, it is sometimes referred to as "sorrel soup" or "green borscht," in contrast to the beet-based borscht that is more commonly known.

See Also

• Ashkenazi Jewish cuisine
• Eastern European cuisine
• Sorrel
• Borscht