| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
P/cooker, Soups/stews |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Schav (sour grass); washed and |
| 2 |
|
Onions; minced |
| 2 |
qt |
Water |
| 2 |
ts |
Salt |
| 1 |
tb |
Lemon juice |
| 4 |
tb |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Sour cream |
INSTRUCTIONS
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 1 1/2 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@prodigy.net>
on Aug 08, 1997
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