Recipe - Cold Schav Dairy

1 pound Schav (sour grass); washed
and
2 Onions; minced
2 qt Water
2 teaspoon Salt
1 tablespoon Lemon juice
4 tablespoon Sugar
2 Eggs
1 cup Sour cream

Combine the schav, onions, water and salt in a saucepan. Bring to a boil
and cook over low heat 45 minutes. Add the lemon juice and sugar. Cook 10
minutes longer and taste to correct seasoning. Beat the eggs in a bowl.
Gradually add the soup, stirring steadily to prevent curdling. Chill.
Garnish with the sour cream. Makes about 1 One half quarts. Recipe Source: THE
ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on
03091995

Recipe by: Jennie Grossinger "The Art Of Jewish

Posted to JEWISHFOOD digest V97 #228 by Nancy Berry nlberry@prodigy.net
on Aug 08, 1997