Cold schav <dairy>
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Schav (sour grass); washed and |
| 2 | Onions; minced | |
| 2 | quarts | Water |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Lemon juice |
| 4 | tablespoons | Sugar |
| 2 | Eggs | |
| 1 | cup | Sour cream |
Directions
Combine the schav, onions, water and salt in a saucepan. Bring to a boil and cook over low heat 45 minutes. Add the lemon juice and sugar. Cook 10 minutes longer and taste to correct seasoning. Beat the eggs in a bowl.
Gradually add the soup, stirring steadily to prevent curdling. Chill.
Garnish with the sour cream. Makes about 1½ quarts. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-09-1995
Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry <nlberry@...> on Aug 08, 1997