I remember eating schav soup from a jar years ago - do they even sell it anymore?
I understand that this soup was used as a kind of spring tonic, a specialty of spring
because the leaves involved, sorrel, are among the first edible greens to
appear. And that meant a lot when the winter vegetable diet was confined to
storage turnips and the like.
This morning they have sorrel at the farmer's market. So I bought a big bagfull
and will make soup tonight.
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