Hemp Shtshav (Schav) שטשאַװ מיט קאָנאָפּליעס

There is nothing in the world like shtshav (I didn’t say there is nothing better; I just said there is nothing like it). The word shtshav in Yiddish refers both to the delicate lemony herb sorrel (rumex acetosa) and to the cooling and restorative soup in which it is most famously employed. Shtshav is high in oxalic acid, and is best enjoyed along with something high in protein and fat. In its most familiar version, shtshav is cooked with eggs. In this deconstructed version, hardboiled eggs are served alongside. I thought it was about time to try a vegan and non-allergenic alternative, and hemp seeds seemed to be the ideal medium to enrich a pareve shtshav. This worked even better than I thought—I will make it again even when I do not need to be keeping vegan. Other cooling herbal creations are to be found at Kalyn’s Weekend Herb Blogging, this week at Briciole.

Hemp Shtshav (Schav)

2 or 3 bunches of sorrel (about 1 pound)

1 cup ( 6 ounces) hemp Seeds

about 1 tablespoon salt, more to taste

1 diced summer onion

diced Kirby cucumbers (about 5)

lemon wedges

Wash the sorrel well, and trim the stems. Even if you share my enthusiasm for stems in general, you need to remove stems from sorrel.

Put the sorrel, hemp seeds and salt in a pot with about two quarts of boiling water and cook for about forty minutes. Puree very thoroughly in a blender. Serve cold with, diced cucumbers, summer onion, and lemon wedges.

שטשאַװ מיט קאָנאָפּליעס

2 אָדער 3 בינטלעך שטשאַװ (אַן ארך 1 פֿונט)

1 טעפּל קאָנאָפּליעס

1 לעפֿל זאַלץ

5 אוגערקעס, צעשניטן

1 זומער־ציבעלע, צעשניטן

רעפֿטלעך לימענע

װאַשט'ץ גוט די שטשאַװ, און נעמט'ץ אַראָפּ די שטענגלעך. טוט'ץ שטשאַװ אַרײַן אין אַ טאָפּ מיט קאָנאָפּליעס, זאַלץ, און 2 קװאַרט װאַסער. קאָכט'ץ אַ 40 מינוט און מאָלט'ץ זײ גוט אָפּ אין אַ בלענד־מאַשין. דערלאַנגט'ץ מיט אוגערקעס, ציבעלע, רעפֿטלעך לימענע און אַ ביסל יאָגורט, אױב סע גלוסט זיך.