Your cart is empty
Shop products

Shared by Peter Hoffman

Schav (Cold Sorrel Soup)

Yield: 6 servingsTime: 45min

Schav (Cold Sorrel Soup)

Yield: 6 servingsTime: 45min

Family Journey

Nuremberg, Germany and Tenafly, New Jersey
New York City

This recipe was shared by Peter Hoffman. Read more about his family in "Cool Down With Chef Peter Hoffman’s Summer Dinner Menu" and try his recipes for seared spiced tuna, summer bean salad, and meurbeteig (summer fruit cake).


  • 2 red bliss or new potatoes, cut into ½” pieces
  • 2 cloves garlic, chopped
  • 1 shallot, roughly chopped
  • 1 ½ bunches sorrel, destemmed and washed, roughly chopped (reserve ½ cup and julienne for garnish)
  • ½ teaspoon fresh ground pepper
  • Kosher salt
  • Sour cream, for serving
Soups & StewsDairyGluten FreeVegetarianKosher for PassoverNorth AmericaEastern Europe


  • Step 1

    In a medium saucepan, cover the potatoes with 2 inches of water, add two big pinches of salt, and bring to a boil. Add the garlic and shallot to the water and cook until potatoes are tender and easily pierced with a fork, about 10-12 minutes.

  • Step 2

    Remove the saucepan from heat and using a hand blender, process lightly until soup is thick and potatoes are just blended (it’s ok if some larger chunks of potatoes remain).

  • Step 3

    Mix in the sorrel and pulse with the hand blender 2-3 more times to combine. There should still be some larger pieces of sorrel. Taste and adjust seasoning.

  • Step 4

    Chill in the refrigerator until ready to serve. The colder, the more refreshing! Serve cold with a dollop of sour cream or drink it straight out of the jar from the fridge like Jules.