My mother used to make a classic Eastern European dish called schav, a cold sorrel soup served with sour cream and slices of hard-boiled egg. Refreshing on a warm day.
I'm impressed by how many recipes with an East European bent I'm learning about. I wish I could learn how to cook them. They sound like wonderful summer eating. (The reason I deleted my other message is because I typed 'supper' not 'summer' but of course that soup would be delicious any time of day...)
Sorrel is practically the national soup of Latvia. Latvians use chicken broth and potatoes and a couple of chopped hard cooked eggs and dill as a garnish, and then add the obligatory dollop of sour cream. After escaping the Soviet occupation, my aunt had a Latvian friend mail seeds from Latvia to plant in the US.
My mother was the daughter of Polish parents, and she married a Latvian, so schav was on the table a lot in our house. It was a bit of an adult taste for me growing up. I preferred the sweetness of beet borscht served cold.
That's such a wonderful story. It's interesting just which foods we choose to comfort us for what we miss. I'm going to try to create your delicious-sounding soup.
Interesting but it's oseille in French! When I was younger we had soupe à l'oseille, omelette à l'oseille etc. et aussi un sublime veau de lait à l'oseille!
My mother used to make a classic Eastern European dish called schav, a cold sorrel soup served with sour cream and slices of hard-boiled egg. Refreshing on a warm day.
I'm impressed by how many recipes with an East European bent I'm learning about. I wish I could learn how to cook them. They sound like wonderful summer eating. (The reason I deleted my other message is because I typed 'supper' not 'summer' but of course that soup would be delicious any time of day...)
Sorrel is practically the national soup of Latvia. Latvians use chicken broth and potatoes and a couple of chopped hard cooked eggs and dill as a garnish, and then add the obligatory dollop of sour cream. After escaping the Soviet occupation, my aunt had a Latvian friend mail seeds from Latvia to plant in the US.
My mother was the daughter of Polish parents, and she married a Latvian, so schav was on the table a lot in our house. It was a bit of an adult taste for me growing up. I preferred the sweetness of beet borscht served cold.
That's such a wonderful story. It's interesting just which foods we choose to comfort us for what we miss. I'm going to try to create your delicious-sounding soup.
I'm so flattered!
Interesting but it's oseille in French! When I was younger we had soupe à l'oseille, omelette à l'oseille etc. et aussi un sublime veau de lait à l'oseille!
Ooh, the shame...I should bash my typing fingers with my trug! Of course it is! I love sorrel soup. But I don't know it with milk-fed veal.
By 'it' I mean the sorrel...