Eastern European Jews love sorrel—a green that resembles spinach but tastes sour like rhubarb—as the base for a summery soup called schav. Big pots of the summery green get simmered down with water ...

The last time I had sorrel was…never. Reader Mark Bothwell may very well change that with this sorrel soup recipe. Its simplicity is sure to bring out the bright lemony flavor of the green plant’s ...

Sometimes you really do have to grow your own food. That’s certainly the case with sorrel, the leafy green that is generally not available in grocery stores, or even at most farmers markets. The lemon ...

Her Restaurant: Kachka in Portland, Ore. What She Is Known For: Luring Portlanders to a rollicking nightly party with free-flowing vodka and dishes from all over the former Soviet Union. SOME RECIPES ...

Sorrel and borage soup is very simple to make. It is a vegetable soup but not a vegetarian soup because we use chicken stock, but it would also be fine with a vegetable stock. This soup is made by ...

From Kirsty Wark, journalist and presenter and 2011 celebrity finalist. Preparation time: 25 minutes. Cooking time: 50 minutes. Serves four. YOU WILL NEED For the vegetable stock 2 celery sticks, ...

Sorrel is a relative of rhubarb; both have a tangy, lemon-like flavor. More than two decades ago, I planted two little patches of sorrel. One was the more familiar, broad-leafed green “common” sorrel, ...

“My mother used to leave jars full of schav in the refrigerator,” says a friend of mine. “Because the stuff looked like seaweed, I would run from the kitchen in horror.” Schav, the khaki-colored soup ...

For the ancient civilizations of the Mediterranean, sorrel soup was a harbinger of spring. The wild perennial, a plant tough enough to endure snow, has fed humans in Europe and Asia for thousands of ...

Sorrel, a zingy, lemony green that comes back year after year, makes an interesting addition to fresh salads and is the star of fresh, lemony sauces and creamy sorrel soup. (For details on growing ...