“When I make this soup I always think of my grandmother Fanny,” says Nir. “She immigrated to Israel from Russia and on those sweltering hot summer days she would cook us Schav soup.” The cold sour soup, which originally contains Schav (Sorrel leaves) or spinach, potatoes and hard-boiled eggs, to which Nir adds Japanese ingredients such as daikon radish greens (when in season), shiitake mushrooms, yuzu – a Japanese citrus – and miso.
“When served hot, we like the soup slightly thicker and with a richer taste: just add 2 tablespoons of roasted buckwheat during the frying step.”
Ingredients for Schav Soup
- olive oil
- 7-8 peppercorns
- 10-15 cumin seeds
- 2 spoons roasted buckwheat groats (optional)
- 1 medium- sized onion chopped or thinly sliced
- 1 medium- sized Potato chopped or thinly sliced
- 4 medium- sized shiitake mushrooms sliced
- 2-3 handfuls diced radish (use white radish or a variety of different radishes)
- 1 small bowl sorrel (substitute with radish greens when not in season)
- 1 Yuzu or Kabosu, zested and juiced (if unavailable, Substitute with lime or lemon)
- 1.2 liters boiling water
- 2 tablespoon miso paste
- 4 hard boiled eggs
- natural yogurt
Heat 2 tablespoons of olive oil (or mix 1 tablespoon olive oil + 1 tablespoon butter) in a medium- sized stock pot over a medium heat. Add the peppercorn, cumin seeds (and roasted buckwheat groats, if using).
2. Add the diced onion, potato, mushrooms and radishes, mix well and fry for 5-7 minutes.
Add the chopped greens and mix well.
Add the citrus zest and juice, reduce to a low heat, cover and simmer for 5 minutes.
5. Add the boiling water and miso paste, stir well and bring to a boil. Cook for 10 minutes.
Reduce to a low heat and gently add the eggs. Bring to a boil and cook for 20-30 minutes. Remove the eggs.
divide the soup into serving bowls and serve with tablespoon of plain yoghurt (optional). Peel the eggs, cut into quarters and serve with the soup. The soup can be served lukewarm or cold.
Itadakimasu! (‘Bon Appetit!’ in Japanese)