Shav (Schav, Tchav) was a favorite summer soup of the Jews of the Pale of Settlement. Made mostly of sour or bitter foraged ingredients - nettles, sorrel, chard, dandelion...) it is a nice alternative to beet borscht and it has a fabulous color. At its most basic it consists of greens, salt, water and egg. Hence the name "schav" which means sour grass.
This was not my favorite soup as a child. Too sour, too --- not sure what adjective to use. I have made it once or twice always opting instead for French sorrel soup. But today when I was searching for chocolate milk (I know, I know) in the refrigerated section of the local green market and saw row on row of cold green kombucha, macha, wheat grass shots... I realized that my antecessors were well ahead of the game in creating delicious, healthy and remarkably nourishing dishes.
So, I picked up some curly black kale and spinach and decided to make my version of Shav. The version that suits my temperament and the incredibly intense heat (in every sense of the word) we have chosen to live in.
BT's Summer Shav With A Kick
Ingredients:
1 small bunch black kale
1 small bunch fresh young spinach
1 medium leek - white only
1 or 2 red chilis (dependent of appetite for heat)
2 tablespoon vegetable oil
2 cloves garlic - crushed
1 small waxy potato
2 teaspoon kosher salt
2 teaspoons sugar
ground black pepper
2 egg yolks
1 lemon - juiced
1/2 cup (200 grams) sour cream (optional)
4 cups (~litre) filtered water
Fresh herbs - 4 tablespoons - any combination of chopped chives, dill, mint, green onion, parsley, cilantro)
Directions:
Wash spinach and kale thoroughly to remove any debris
Clean leak and rough chop
Slice chili in thin rings (including seeds and veins)
Add oil to heavy gauge cocotte
Place pot on medium low flame
Add leek and chili
Sauté 1 minute
Add garlic and continue cooking for 1 minute
Add 1 teaspoon salt and several grinds of black pepper
Rough chop spinach and kale and add to pot
Sauté 2 minute
Peel potato and dice into cubes
Add to pot
Boil water and pour over vegetables
Reduce flame to low and let simmer until potatoes are tender - about 10 minutes
When vegetables are done remove pot from heat and let cool 5 minutes
Strain vegetables in a sieve over a bowl to capture the broth
Reserve vegetables
In a separate bowl, combine egg yolks, 1 teaspoon salt, sugar and sour cream (optional)
Using a ladle, take a small amount of broth dribble slowly into egg mixture - stirring constantly
Continue this process until egg mixture is tepid - approximately 4-5 ladles
Add egg mixture to remaining broth
Add reserved vegetables
Purée soup with a wand blender until vegetables are evenly distributed in broth
Add lemon juice
Refrigerate for at least 4 hours
At serving time add herbs to soup and stir
Serve soup with additional herbs and/or sour cream
Enjoy! !בתיאבון
Comments