Title: Cold Schav
Categories: Pressure Soup
Yield: 1 Servings

1

lb

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

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 1 1/2 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

Posted to MM-Recipes Digest V4 #3 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Jennie Grossinger - "The Art Of Jewish

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