Comments on: Schav Borscht (Sorrel Soup)

By: Irene Saiger

Irene Saiger — Fri, 08 Mar 2013 18:52:21 +0000

Thanks for commenting Lynday. Let me know how it comes out if you make it.

irene

By: Lynda

Lynda — Fri, 08 Mar 2013 17:47:49 +0000

Thank you so much for this recipe – it comes the closest to how i remember my father making schav. He also saw “the best and worst”.

By: Irene Saiger

Irene Saiger — Sun, 27 Jun 2010 07:15:05 +0000

Thanks Nata! The sorrel is very easy to grow in a pot. I planted some a month ago and there is more than I can use.

Irene

By: nata

nata — Sat, 26 Jun 2010 19:11:12 +0000

Great recipe!
I am 35 and have been eating raw eggs for a long time – never got sick. buying organic and cleaning the eggs before Cracking can help I think.

By: isaiger

isaiger — Mon, 10 May 2010 18:50:49 +0000

Raw eggs are tricky but I wonder if the lemon juice kills the bacteria. I don’t know about pasturized egg products?? What are those?? My schav is growing so I will make it soon and see if I survive the raw eggs.

Thanks for the comment.
Irene

By: Barbie

Barbie — Mon, 10 May 2010 16:05:47 +0000

What a pleasure to hear about Yiddisha Mommas in the best sense. Irene-sky your blog seems to embody that as well.

I am a little skittish about raw eggs….but i have been called paranoid by our friend Susan N. What would happen if you used the pasurized egg product? ( I know, i can’t ever follow a reciepe).

Love the photo by Michael Yanow, everyone should definately check it out!

B’te Avon

By: Anita

Anita — Sat, 08 May 2010 14:13:37 +0000

Hi Irene.

I had tears in my eyes when I saw mommy’s picture and read your story. She was the best. You are so fortunate to have the same eyes as mommy. She obviously had a hand in making you the same fiercely devoted mother that you are. Have a wonderful Mother’s Day and thank you.

Love,
Anita

By: Elizabeth

Elizabeth — Fri, 07 May 2010 23:54:11 +0000

Beautiful note about your mother.