schav

Serve schav in bowls with dollops of sour cream.

Mr. Raichlen grew up eating bottled schav because fresh sorrel was not available.

Sorrel leaves also make a splendid soup, the most well-known versions of which are the Jewish schav and French potage germiny.

All soups are delicious, especially the green borscht with sorrel (schav) and minced vegetables and potatoes in a dill-scented broth gentled with sour cream.

Nonetheless, the beet borscht, which at lunch (offered along with cream of tomato soup, vegetable broth julienne, chilled fruit soup and schav (chilled sorrel soup), was totally delicious.