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I don't like belly lox ... much too salty! I always preferred Nova (Nova Scotia lox).
I'm also a great fan of herring in it's many forms ... sliced with raw onions (Dutch style), or pickled herring in cream sauce, Maatjes herring in wine sauce, etc.
I found the recipe for Shav interesting as we Mennonites also have a sorrel-based soup that we call "summer borscht" and I have sorrel growing in the garden. Same idea but ours contains farmer sausage and potatoes as well as beet leaves. I suspect the beet leaves were added because they were more abundant than sorrel.
If you can't get sorrel, you can substitute baby spinach and lemon juice for your Shav.
The custom in my family was to drink the schav cold with a scoop of sour cream in it as an accompaniment to a smoked fish (mostly, smoked whitefish) dinner.
The custom in my family was to drink the schav cold with a scoop of sour cream in it as an accompaniment to a smoked fish (mostly, smoked whitefish) dinner.
In my family, we only had schav in the spring (when sorrel was in season?). When in a less Yiddish speaking setting, we sometimes called it sour grass soup. We also ate it with a spoonful of sour cream. I haven't thought about it for years, nor have I missed it.
Why wait for Spring when schav is available at many local supermarkets?
I never ate any schav that was not homemade, and I'm not interested in starting now - it's not a food I miss! I'm a purist about not buying/eating pre-prepared food in any case. I wasn't crazy about the excellent version my grandmother made, and she was a great cook. Schav wouldn't be on my top-10 list.
Last edited by suzco; 03-06-2011 at 08:28 AM..
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