Sharing a recipe

Life has been hectic, what with yard work here, yard work there
and working 9 hour days

Today, I turn to sharing a recipe I love

The Eastern European Way:
Schav
This flavorful cold Russian soup was a favorite of the Jews of Eastern Europe.
Ingredients:
2 quarts water
1 lb. fresh sorrel, washed thoroughly, stemmed, ribs removed, coarsely chopped. Ribs and stems tied securely in a bundle.
Kitchen string
3 eggs
1 egg yolk, cooked
1 tsp. lemon juice to taste
½ cup sour cream
Bring water with sorrel leaves and bundle of ribs and stems to a boil in a nonreactive saucepan. Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture. Discard bundle of ribs and stems. Lightly beat eggs and egg yolk with a fork in a large bowl. Slowly beat in the hot soup. When four cups soup have been added, trickle egg mixture back into the saucepan, beating constantly. Pour soup back and forth between the pot and bowl to cool it more quickly. Let cool and refrigerate until cold. Stir in lemon juice, and salt and pepper to taste just before serving. Serve with sour cream.

My way:
Go to grocery, ethnic/kosher aisle
buy manischewitz schav
dice scallions, slice a peeled cucumber
place scallions and cukes into a bowl, pour in schav
add dollops of sour cream
some people add a hard boiled egg halved or quartered
eat this delicious cold soup

I am so excited, I got this to make some lunches at work this week, easy and I have loved it ever since I was introduced back in NYC by my co-worker Janice