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2 quarts vegetable broth
Place broth in a soup pot and add the watercress, sorrel and celery. Bring to a boil over high heat, then simmer for 45 minutes. Add lemon juice, the grated rind, sugar, salt and pepper.
Transfer the soup to an non-metal container and cover with plastic wrap. Refrigerate for at least 4 hours or until ready to serve.
Serve chilled with sour cream on the side.
Poster's Notes:
[Archivist's Note: See recipes for Spinach Borscht in this section, also "Borscht Schav" in the hot soups]
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
1 bunch watercress chopped (I omit)
1 lb. sorrel coarsely chopped (chamtsitss in Hebrew)
1 stalk celery finely chopped
juice and grated rind of 1 lemon
3 tbsp. sugar
1/2 tsp. salt
1/2 tsp. white pepper
2 cups sour cream (I used 1)
I made that soup last year for Shavuot, it is exactly like my Mom's recipe. Spinach can be used instead of Sorrel,* but I always remember that soup a little sour. My mother decorates with a dollop of cream and half of a hard boiled egg.