Sorrel Soup (Schav)
Sorrel Soup, also known as Schav, is a traditional cold or warm soup originating from Eastern European Jewish cuisine, particularly Ashkenazi. It is characterized by its distinctly tart, lemony flavor derived primarily from fresh sorrel leaves, often combined with ingredients like onions, potatoes, eggs, and sometimes a sour cream garnish.
🍽️ Nutrition at a glance
This soup is generally low in fat and protein, with its carbohydrate content coming mainly from potatoes and any added starch. It is a good source of vitamins A and C from the sorrel and provides a moderate amount of potassium, with a typical serving containing roughly 100-150 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 4 g |
| Carbs | 18 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin A | 2500 IU |
| Vitamin C | 15 mg |
| Potassium | 350 mg |
| Iron | 2 mg |
| Calcium | 80 mg |
| Magnesium | 25 mg |
| Vitamin K | 100 mcg |
| Folate | 40 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Schav is unique for its vibrant, tangy flavor profile that comes from the oxalic acid in sorrel, a leafy green that was a staple in pre-war Eastern European gardens. It holds cultural significance as a symbol of spring and renewal in Jewish culinary traditions, often served during the Passover season.
🍽️ Related dishes
AI estimate may be inaccurate · Terms