Schav

Re:Schav (exsquidao)

Mon, 27 Jul 2009 20:23:56 GMT

Can someone please tell me why this was tagged as SPAM?

Re:Schav (mar52)

Mon, 27 Jul 2009 19:29:49 GMT

I'm shtarbing!

Re:Schav (Twinwillow)

Mon, 27 Jul 2009 17:54:11 GMT

chewingthefat

Twinwillow

PrisonerOfHope

My mother used to make a wonderful soup called schav. As I recall, she used spare ribs for a meat stock (which were removed from the soup), sorrel (sour grass), a package of frozen choppped spinach, and barley. When the soup was done, some sour cream was stirred into it, then a large dollop of mashed potatoes was put in the center of the bowl.

I've searched for recipes, but everything I find under "schav" is for a cold, vegetarian sorrel soup.

Anybody have a recipe for the kind I remember? Thanks!

Why is this comment labeled as spam?

Because Spam makes a perfect compliment to Schav!

Oy vay!

Re:Schav (chewingthefat)

Mon, 27 Jul 2009 17:45:58 GMT

Twinwillow

PrisonerOfHope

My mother used to make a wonderful soup called schav. As I recall, she used spare ribs for a meat stock (which were removed from the soup), sorrel (sour grass), a package of frozen choppped spinach, and barley. When the soup was done, some sour cream was stirred into it, then a large dollop of mashed potatoes was put in the center of the bowl.

I've searched for recipes, but everything I find under "schav" is for a cold, vegetarian sorrel soup.

Anybody have a recipe for the kind I remember? Thanks!

Why is this comment labeled as spam?

Because Spam makes a perfect compliment to Schav!

RE: Schav (seafarer john)

Mon, 27 Jul 2009 08:18:36 GMT

When we visited Sullivan's Diner in Horseheads, NY, the Polish couple running the place served me a bowl of "green borscht" - loaded with sorrel. I think it is something one has to learn to love...

Cheers, John

RE: Schav (Twinwillow)

Mon, 27 Jul 2009 01:26:46 GMT

namret

If Borscht comes to Schav, .....

Clever!

Re:Schav (Twinwillow)

Mon, 27 Jul 2009 01:25:13 GMT

PrisonerOfHope

My mother used to make a wonderful soup called schav. As I recall, she used spare ribs for a meat stock (which were removed from the soup), sorrel (sour grass), a package of frozen choppped spinach, and barley. When the soup was done, some sour cream was stirred into it, then a large dollop of mashed potatoes was put in the center of the bowl.

I've searched for recipes, but everything I find under "schav" is for a cold, vegetarian sorrel soup.

Anybody have a recipe for the kind I remember? Thanks!

Why is this comment labeled as spam?

RE: Schav (Twinwillow)

Mon, 27 Jul 2009 00:26:17 GMT

Maybe I missed something, maybe I didn't. I'll never know because growing up, it was the only "Jewish" food I would not touch! Just couldn't get pass the unappetizing look to it.
Especially, cold. That's the way it was served in my family.

RE: Schav (Pigiron)

Sun, 26 Jul 2009 22:43:28 GMT

My father used to drink Schav right out of the jar. It nauseates me now just thinking about it. I recall the taste: a lawn clipping milkshake. Granted, I was probably 10 years old the last time I tasted it, so who knows, I might actually like it now. But still, I shudder just thinking about my father chugging that glass jar of leaves floating in an off-white milky solution.

RE: Schav (namret)

Sun, 26 Jul 2009 22:39:10 GMT

If Borscht comes to Schav, .....

RE: Schav (Sliveslar)

Sun, 26 Jul 2009 20:31:22 GMT

Schav was always a summer favorite at my home. Here's the recipe as it was passed down.

1 lb sorrel
3 or 4 scallions
1 large cucumber
1 - 2 pints of sour cream
kosher salt
hot boiled potatoes
around 6 quarts of water

Cut the fiberous stems from the sorrel leaves and tie into a bundle.
Put the bundle of stems into the boiling water and cook for about 5 minutes. Remove the stems, squeeze the liquid back into the pot, and discard.
Coarsely chop the leaves and put them into the boiling water. Cook until wilted, about one or two minutes. Remove the pot from the heat and allow to cool.
Chop the scallions and put in a bowl. Add about 1 tablespoon of kosher salt, and mash to release the juices from the scallions. Add the scallion mix to the cooled liquid.
Chop the cucumber and add to the cooled liquid.
Mix in the sour cream until it is smooth and most of the lumps are broken up.
Add more salt to taste.
Serve the soup ice cold with a hot boiled potato.

It also makes a great snack when served in a glass.

I know it sounds strange, but try it, you'll like it.

RE: Schav (Twinwillow)

Sat, 10 Jan 2009 21:41:40 GMT

I was exposed to shav as a kid growing up. I never liked the looks of it and refused to even try it. And, I still won't touch it to this day!

RE: Schav (fabulousoyster)

Sat, 10 Jan 2009 19:57:14 GMT

Only cold Schav for me thank you very much.

http://www.thefoodmaven.com/diary/archives/00000027.html

RE: Schav (syrupy08)

Fri, 09 Jan 2009 15:47:40 GMT

I recall seeing a can of something called Schav made by Manischevitz in a kosher food section. I thought itb was an offshoot of Borscht, (I don't like beets .)

RE: Schav (johnnymolson)

Mon, 29 Dec 2008 04:16:17 GMT

I'm so happy that I found this thread...my grandmother used to make Polish style schav years ago. I think I'll plant some sorrel this summer and give it a try.

RE: Schav (Sneetch)

Tue, 10 Jul 2007 18:06:28 GMT

interesting topic and very interesting recipes! i grew up on the stuff in the bottle, and i have developed quite a taste for it.

however, both the fresh kosher version and the meaty version sound delicious! (how could anything with mashed potatoes added to it be anything but wonderful?!)

RE: Schav (tsag)

Sun, 08 Jul 2007 22:22:22 GMT

I had the same problem when mom passed away, however my older brother came to the rescue. Most of the recipies are for the jewish variety of schav, our's is the polish/Russian style. This is a good starting recipie. We did not use barley but sometimes added diced potato. I'm going to give the barley at try,it sounds good. Anyway here is the recipie, good luck;

SCHAV SOUP RECIPIE

2-3 lbs pork neck bones (pork riblets can be substituted)
in a large kettle cover the neck bones with about 10 cups of water.
Water must cover the bones.
Add 2-3 Tblsp. salt and 1/4 cup of white vinegar.
Bring the above to a boil, lower heat and simmer for 75 min.
Add 4 to 6 cups of clean destemed sorrel at this point. The sorrel should be cut in 1/2' x 2' stips.
Also add 1/4 cup of flour to 1 cup of 1/2&1/2. slowly add this mixture to the simmering soup.
bring back up to the simmer and cook an other 15 to 20 minutes.
You can adjust the tartness to your liking by adding 1/4 cup of vinegar.
I would add some barley at the same time as the sorrel (use quick barley). I would start with about 1/3 cup and adjust to that.
Hope this is helpfull and like what you remember.

TSAG

RE: Schav (tsag)

Sun, 08 Jul 2007 21:52:58 GMT

quote:
Originally posted by PrisonerOfHope

My mother used to make a wonderful soup called schav. As I recall, she used spare ribs for a meat stock (which were removed from the soup), sorrel (sour grass), a package of frozen choppped spinach, and barley. When the soup was done, some sour cream was stirred into it, then a large dollop of mashed potatoes was put in the center of the bowl.

I've searched for recipes, but everything I find under "schav" is for a cold, vegetarian sorrel soup.

Anybody have a recipe for the kind I remember? Thanks!

RE: Schav (Michael Hoffman)

Tue, 09 Nov 2004 13:56:19 GMT

quote:
Originally posted by PrisonerOfHope

My mother used to make a wonderful soup called schav. As I recall, she used spare ribs for a meat stock (which were removed from the soup), sorrel (sour grass), a package of frozen choppped spinach, and barley. When the soup was done, some sour cream was stirred into it, then a large dollop of mashed potatoes was put in the center of the bowl.

I've searched for recipes, but everything I find under "schav" is for a cold, vegetarian sorrel soup.

Anybody have a recipe for the kind I remember? Thanks!

Here's one recipe:

Title: SCHAV BORSCHT (SORREL LEAVES)
Categories: Soups, Passover
Yield: 6 servings

1 lb Schav; (sorrel leaves)
2 tb Butter; OR oil
1 md Onion; finely minced
6 c -Water
1 ts Kosher salt
2 tb Sugar
1 Lemon; for juice
2 Egg yolks; beaten
Sour cream; for garnish

1. Wash the sorrel thoroughly in several changes of
cold water. Remove and discard the stems. Chop the
leaves into thin ribbons. You can make this with
spinach but the taste will be different. Sorrel has a
sour/bitter flavor.

2. Heat the butter or oil in a 3 quart saucepan and
saute, the sorrel and onions. Cook stirring, for 10
minutes until the sorrel is wilted and the onion
translucent. Add water and salt. Let the soup simmer
for 25 to 30 minutes more.

3. Remove from heat and stir in sugar. Add the lemon
juice 1 tb. at a time, tasting constantly to achieve
the degree of tartness that pleases you.

4. Beat a tablespoon or two of the soup into the egg
yolks, then stir egg yolks into the soup. Reheat the
soup but do not let it boil after adding the egg yolks.

5. Serve hot or cold, accompanied by sour cream;

RE: Schav (renfrew)

Tue, 09 Nov 2004 13:42:44 GMT

hmm, sorry I only know schav as a cold soup. Not vegetarian either as my grandmother made a beef stock base. She sometimes used only sorrel, sometimes a half and half spinach. No cream, as schav is a traditional kosher soup. She would make a veg one with cream on holidays like shavous where dairy is usually served.

Sounds like your recipe combines different aspects of both the veg and non-veg traditional versions along with some non traditional aspects. This is probably why it is so hard to find an exact recipe. From where did your recipe originate? Perhaps it is from a particular region?

You might just have ot take a solid traditional schav recipe and modify.

RE: Schav (Danmel)

Sun, 07 Nov 2004 22:23:49 GMT

quote:
Originally posted by PrisonerOfHope

My mother used to make a wonderful soup called schav. As I recall, she used spare ribs for a meat stock (which were removed from the soup), sorrel (sour grass), a package of frozen choppped spinach, and barley. When the soup was done, some sour cream was stirred into it, then a large dollop of mashed potatoes was put in the center of the bowl.

I've searched for recipes, but everything I find under "schav" is for a cold, vegetarian sorrel soup.

Anybody have a recipe for the kind I remember? Thanks!

The only Schav I remeber is that ghastly looking green stuff in jars that would come out around Passover along with Borscht. i have a few Jewish cookbooks though- I'll look at them and post a recipe if I find one.

Schav (PrisonerOfHope)

Sun, 07 Nov 2004 18:49:05 GMT

My mother used to make a wonderful soup called schav. As I recall, she used spare ribs for a meat stock (which were removed from the soup), sorrel (sour grass), a package of frozen choppped spinach, and barley. When the soup was done, some sour cream was stirred into it, then a large dollop of mashed potatoes was put in the center of the bowl.

I've searched for recipes, but everything I find under "schav" is for a cold, vegetarian sorrel soup.

Anybody have a recipe for the kind I remember? Thanks!