Best 7 Schav Recipes
**Schav: A Culinary Journey Through History and Taste**
Schav is a versatile dish that embodies the richness of Ukrainian cuisine, with origins dating back to the 18th century. Also known as shchi, this savory soup has undergone culinary transformations over time, resulting in a diverse collection of recipes that cater to different tastes and preferences. From the classic beetroot-based schav to the hearty meat-filled variations, each recipe offers a unique symphony of flavors.
**Explore the Delights of Schav Recipes:**
1. **Classic Beetroot Schav:** Dive into the traditional Ukrainian schav experience with this classic recipe. Bursting with the vibrant color of beets, this soup is a delightful balance of sweet and sour flavors, enhanced by the addition of fresh dill and sour cream.
2. **Pork-Filled Schav:** Embark on a culinary journey to Western Ukraine with this hearty and flavorful pork-filled schav. Tender pieces of pork, sautéed vegetables, and a rich broth come together to create a satisfying and comforting meal.
3. **Chicken and Dumpling Schav:** Indulge in a comforting bowl of chicken and dumpling schav, a delightful fusion of Ukrainian and American flavors. Succulent chicken, fluffy dumplings, and a savory broth make this recipe a family favorite.
4. **Vegetarian Schav:** Experience the goodness of a plant-based schav with this vegetarian recipe. A vibrant array of vegetables, including cabbage, carrots, and potatoes, simmer in a flavorful broth, offering a nutritious and delicious meal.
5. **Fish Schav:** Discover the unique flavors of fish schav, a specialty from the southern regions of Ukraine. Fresh fish, such as salmon or cod, is gently poached in a savory broth, creating a light and delicate soup.
6. **Summer Schav:** Embrace the freshness of the summer season with this vibrant schav recipe. Featuring a medley of seasonal vegetables, including tomatoes, cucumbers, and bell peppers, this soup is a refreshing and healthy choice.
7. **Green Schav:** Experience the vibrant flavors of green schav, a specialty from the Poltava region of Ukraine. This unique soup is made with sorrel leaves, giving it a tangy and refreshing taste.
8. **Mushroom Schav:** Delight in the earthy flavors of mushroom schav, a hearty and flavorful dish. Sautéed mushrooms, combined with a creamy broth, create a rich and umami-packed soup that is sure to satisfy.
ICE-COLD SCHAV
Nothing revives and refreshes in a heat wave like this ice-cold schav, made with the exceptionally tart herb sorrel. The soup is seasoned at each stage: You salt the sweating shallots, the cooking potatoes, again when you add the sorrel and finally again when all is combined, which seems like a lot of salt. But once the mixture is chilled, the flavors are masked and dulled so it will taste just right. Using the stems of herbs is a habit I've formed in general, but in the case of sorrel I wish it were an herb all on its own - that you could just buy sorrel stems. I've seen Instagrammable versions of the soup with the egg cut into pristine wedges and bright green watercress substituted for drab muddy sorrel, but I think the way to go here is without vanity: Scatter well-chopped hard-boiled egg liberally over the drab soup, and follow with the minced stems, also liberally.
Provided by Gabrielle Hamilton
Categories soups and stews
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in nonreactive soup pot. Sweat shallot and minced potato scraps in the butter slowly, stirring gently. Season with salt.
- Put diced potatoes in the water, season with salt and bring to a boil. Simmer potatoes until perfectly cooked, a couple of minutes only. Taste one cube to determine.
- Add sorrel to sweating shallot-potato mixture, and season with salt. Stir and wilt the sorrel, which will happen almost instantly, turning drab immediately.
- Add the cooked potatoes and their salty water to the pot of sorrel. Season with salt, if needed, keeping in mind that when chilled, the flavors are dulled significantly.
- Chill immediately and thoroughly - overnight even.
- Chop the hard-boiled eggs, and scatter in the cold soup. Mince half the reserved stems from the sorrel as you would chives, and sprinkle over soup.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 921 milligrams, Sugar 3 grams, TransFat 0 grams
SCHAV
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Stem and wash the sorrel, and cut the leaves into ribbons. Peel the potatoes and cut them into half-inch dice. Cut the leek in half, chop it and wash it thoroughly.
- Melt the butter in a large saucepan, and cook the leek for two minutes over medium heat. Add the sorrel and potatoes and cook for five minutes. Add the stock, two cups water, salt and pepper to taste, and the sugar, and simmer for 15 to 20 minutes or until the potatoes are very tender.
- Puree the soup in a blender or food processor. (A blender works better than a food processor; if you use the processor, puree the solids first and gradually add the liquids). Stir in the cream and chill the soup for at least an hour. Just before serving, add the lemon juice and additional sugar and salt, if necessary - the soup should be refreshingly tart but a little sweet. Serve schav in bowls with dollops of sour cream. Garnish each bowl with chopped scallions.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
SCHAV (SOUR GRASS SOUP) RECIPE
Provided by á-45865
Number Of Ingredients 9
Steps:
- Wash sorrel thoroughly in several changes of cold water. Remove and discard the stemps and chop leaves into thin ribbons. Heat butter or oil in 3 qrt susacepan and saute the sorrel and onions. Cook stirring for 10 minutes. Add water and salt. Let soup simmer for 25-30 minutes. Add Kielbasa slices and cook with soup. Remove from heat and stir in sugar. Add lemon juice t T at a time, tasting to get the degree of tarteness that pleases you. Serve hot accompanied by sour cream (a dollop or two in each bowl.
SCHAV BORSCHT - SORREL SOUP
I found this on RecipeSource and they say that they got it from A Jewish Mother's Cookbook by Elaine Radis. I halved it as they're only 3 of us - and added garlic - it was great!
Provided by Tina and Dave
Categories Greens
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash the sorrel thoroughly in several changes of cold water. Remove and discard the stems. Chop the leaves into thin ribbons. You can make this with spinach but the taste will be different. Sorrel has a sour/bitter flavor.
- Heat the butter or oil in a 3 quart saucepan and saute, the sorrel and onions.
- Cook stirring, for 10 minutes until the sorrel is wilted and the onion translucent. Add water and salt.
- Let the soup simmer for 25 to 30 minutes more.
- Remove from heat and stir in sugar. Add the lemon juice a little at a time, tasting constantly to achieve the degree of tartness that pleases you.
- Beat a tablespoon or two of the soup into the egg yolks, then stir egg yolks into the soup. Reheat the soup but do not let it boil after adding the egg yolks.
- Serve hot or cold, accompanied by sour cream.
Nutrition Facts : Calories 76.3, Fat 5.2, SaturatedFat 2.9, Cholesterol 73.1, Sodium 422.7, Carbohydrate 6.9, Fiber 0.3, Sugar 5.2, Protein 1.1
SCHAV( COLD SORREL SOUP)
I've got a bunch of sorrel growing (at least I hope it overwinters) and no recipes. Here is one that looks good. I'm estimating how many it serves.
Provided by Dienia B.
Categories Clear Soup
Time 50m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Pick over and wash sorrel.
- Chop leaves very fine.
- Bring water to a rolling boil
- Drop in sorrel.
- Cook for 10 minutes.
- Cool.
- Pour into quart jars.
- Serve in cold bowl with dollop of sour cream,
- topped with scallions and radishes.
- Plunk potatoes around.
Nutrition Facts : Calories 361.1, Fat 3.4, SaturatedFat 2, Cholesterol 6.3, Sodium 636.4, Carbohydrate 75.6, Fiber 9.6, Sugar 3.6, Protein 9.2
(SCHAV) CHEF JOEY'S SORREL AND GARLIC SOUP
I have made this recipe a few times and my hubby can't get enough of it. Another name for this soup is Schav. Don't worry about using a whole bulb of garlic, the flavour mellows as it cooks. This soup is served cold. A dollop of sour cream in this really adds as well. You can double this recipe. If you want you can also add some stinging nettle to the soup, it adds another depth of flavour.
Provided by Chef Joey Z.
Categories Vegan
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 4 cups soup broth and 4 cups water in a large pot. Add in the chopped onion, garlic, cubed potato, turmeric, bay leaf, red pepper flakes and salt.
- Bring to a boil and then reduce heat to medium and cook for about 30 minutes.
- Remove the bay leaf. With a hand immersion blender puree everything together in the pot.
- Bring back up to boil and add the sorrel leaves. Cook for about 3 more minutes. Stir in the citrus juice. Refrigerate for a few hours until chilled.
- Serve with a dollop of sour cream.
- This soup is good with crusty bread.
- Bon Appetit.
Nutrition Facts : Calories 70.1, Fat 0.1, Sodium 591.8, Carbohydrate 16.2, Fiber 1.9, Sugar 2.2, Protein 1.9
SPINACH SCHAV
Schav is a cold Summer soup made with sorrel. Since sorrel is hard to find. A good substitute for sorrel is canned spinach. This is a very quick and easy recipe which is superior to jarred schav sold at Passover.. To make this simple soup much more filling, you may add sour cream, boiled potatoes, scallions, radishes, cucumbers, and the like.
Provided by GuyBig
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil up a pint of chicken stock using the (parve) chicken bouillon cubes. Add in the onion, garlic and pepper to taste.
- Put the can of spinach in the fridge. Put the stock in a tall container. Add the yolks and cool in your fridge.
- Use an immersion blender to mix the yolks through the stock.
- Open the cold can of chopped spinach. Add the contents to the chicken stock fortified with egg yolks.
Nutrition Facts : Calories 30.6, Fat 2.3, SaturatedFat 0.8, Cholesterol 83.3, Sodium 481.2, Carbohydrate 0.8, Sugar 0.4, Protein 1.6
Tips
- Choose the right cut of meat: Beef sirloin, top round, or flank steak are all good options.
- Tenderize the meat: Pounding the meat with a meat mallet or marinating it in a flavorful liquid will help to tenderize it.
- Cook the meat over high heat: This will help to create a flavorful crust and prevent the meat from becoming tough.
- Don't overcook the meat: Schav is best when it is cooked to medium-rare or medium.
- Slice the meat against the grain: This will help to make the meat more tender and easier to chew.
- Serve the meat with your favorite sides: Mashed potatoes, roasted vegetables, or a salad are all good options.
Conclusion
Schav is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef and it is also a budget-friendly meal. With a little planning and preparation, you can make a delicious schav that your family and friends will love.
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