Schav

Step 1

Tie the ribs and stems of the sorrel leaves into a secure bundle.

Step 2

Bring water to a boil in a nonreactive saucepan with sorrel leaves and ribs. Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture. Discard bundle of ribs and stems.

Step 3

Lightly beat eggs and egg yolk with a fork in a large bowl. Slowly add 4 cups hot soup to the bowl, beating the eggs all the while. When the 4 cups soup are added, trickle egg/soup mixture back into the saucepan, beating constantly.

Step 4

Pour soup back and forth between the pot and bowl to cool it more quickly. Once cool, refrigerate until cold.

Step 5

Stir in lemon juice, and salt and pepper to taste just before serving. Serve with sour cream and/or hard-boiled eggs.