atch Rukhl and Eve prepare this eastern European delicacy; so refreshing on a warm summer’s day and packed with Vitamin C to boot!
Sometimes we need to encounter something new to help us unearth a remnant from the past. For Joelle Abramowitz, that something is sorrel.
It’s hot, hot, hot outside. That’s all the more reason to try these six great recipes for chilled Jewish soups on Shabbat — or lunch.
Traditional Jewish dishes like kugels and kasha can get tired. But with the help of a farmers’ market, these classic foods can be downright redemptive.
One sure sign of spring in my Brooklyn neighborhood is the first sighting of the Mr. Softee truck. A hundred years ago, Jewish residents of the Lower East Side knew it was spring by the appearance of sorrel, or schav in Yiddish, on the neighborhood pushcarts. While the pushcarts are gone, nowadays you can find sorrel at city greenmarkets.
From crispy fried gribenes to the mouth-puckering sorrel soup, schav, too many of the foods loved by our Jewish ancestors have fallen to the wayside. Help the Forward’s Ingredients columnist, Leah Koenig, elect the top 10 traditional Jewish foods/dishes (Ashkenazi, Sephardic or other) to rescue from culinary oblivion and bring back to the contemporary table. Nominate your favorite lost treasures by posting comments here, or send your thoughts to firstname.lastname@example.org. Then watch for the final list in the March 11 issue of the Forward.
Last January I interviewed my first cousin once-removed about his experience surviving the Holocaust as a child in a Siberian labor camp. At one point he mentioned a “sour leaf” that his family used to make a soup called schav.