Title: Schav
Categories: Food Jewish Vegetable Soup
Yield: 1 Servings

1	lb	Sorrel (sour grass); washed well
1		10 oz package froxzen chopped spinach, defrosted
2		Scallions
		Water to cover
		Optional
		Sour cream
1		Cucumber; diced
		Scallions; slice

Wash Sorrel under cold running water and drain several times. It is very sandy so wash it well. Chop finely (or use food processor).

Squeeze all the liquid from the spinach and chop some more, until very finely chopped.

Slice the scallions thinly ( green and white parts).

Add all to the pot Put in water to cover all and put on medium flame. Simmer for 30 minutes. Refrigerate. Add salt & pepper to taste when cooled. Can be served with a dollop of sour cream, and garnished with cucumber and scallions.

Posted to MM-Recipes Digest V4 #6 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: My Grandmother Fannie Hopin

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