Shav (Cold Polish Sorrel Soup)

Ingredients:

225g sorrel (about 1 bunch), stems removed and leaves roughly chopped
1 tbsp cooking oil
1 small sweet onion, minced
750ml water (or light chicken or vegetable stock)
1/2 tsp salt
1 tbsp sugar
Juice of half a lemon (2 or 3 tbsp); to taste
4 egg yolks
half a bunch of spring onions, white parts only, finely sliced.
Sour cream or Greek yoghurt for garnish
chopped chives to garnish

Method:

Place a saucepan over low-medium heat. Once hot add the oil and use to fry the sorrel and onions gently for about 10 minutes, or until the onion is soft and translucent.

Add in the water (or stock) and the salt them bring to a boil. Reduce to a simmer and cook for 30 minutes.

Take off the heat and stir in the sugar. Now work in the lemon juice a little at a time, tasting after each addition until the requisite level of tartness is attained.

Add the egg yolks to a heat proof bowl. Whilst whisking, add a tablespoon of the soup at a time to the egg yolks until they reach the temperature of the soup (this is a process known as tempering and prevents the eggs from curdling when added to the soup).

Whilst whisking the soup add in the egg mixture. Stir well to combine then take the soup off the heat and stir in the sliced spring onions. Set aside to cool then turn into a bowl and transfer to your refrigerator to chill.

Divide between warmed soup bowls, add a dollop of sour cream or yoghurt, garnish with snipped chives and serve.