Cold schav <dairy>

1 Servings

Ingredients

Quantity Ingredient
1 pounds Schav (sour grass); washed and
2 Onions; minced
2 quarts Water
2 teaspoons Salt
1 tablespoon Lemon juice
4 tablespoons Sugar
2 Eggs
1 cup Sour cream

Directions

Combine the schav, onions, water and salt in a saucepan. Bring to a boil and cook over low heat 45 minutes. Add the lemon juice and sugar. Cook 10 minutes longer and taste to correct seasoning. Beat the eggs in a bowl.

Gradually add the soup, stirring steadily to prevent curdling. Chill.

Garnish with the sour cream. Makes about 1½ quarts. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.

(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-09-1995

Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry <nlberry@...> on Aug 08, 1997

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