Chef Time!

Chef Time!

Sunday, May 6, 2012

Soup From The Old Country

This is one of the favorites in the Russian community, With a twist from yours truly. I’m not a big fan of sorrel, so when I make this soup I’ve added some potatoes. I roasted the potatoes, mainly because they are more flavorful than when they are boiled. So here is my version of…

Chilled Sorrel and Roasted Potato Soup
or more commonly called Schav


2 large bunches of sorrel
1 small onion, finely diced
4 c. water
1 egg, beaten
¾ c. sour cream
Salt and pepper
3 c. roasted potatoes*
1 small cucumber, finely diced
*To make the roasted potatoes, scrub and cube about five medium potatoes.  Toss with a tablespoon of olive oil and season with salt, pepper, and other seasonings as desired.  Roasted in a preheated oven at 425 for 20 minutes or until the potatoes are golden brown and soft.   Set aside to cool.
Wash the sorrel well and remove the tough ribs from each leaf.  Roughly chop or tear the leaves.  In a large saucepan, simmer the sorrel and diced onions in the water for 20 minutes.  Remove from heat.  Using a ladle, slowly stream some of the hot liquid into the eggs while whisking at the same time, about a cup.   Whisk the egg mixture back into the main soup pan.
Transfer soup to a bowl, cover and chill until ready to serve (should chill for at least 2 hours).  Stir in the sour cream until well blended and taste for salt and pepper.  Add potatoes and cucumber and serve immediately.

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