HG has noted previously that BSK has cultivated a lush crop of sorrel. BSK makes very good sorrel soup in the French manner. Thickened and enriched with a touch of sweet cream, it is the perfect sauce for grilled or poached salmon. Vaudeville, the art deco Paris brasserie, served a very good version (before the brasserie went downhill under chain management). However, HG’s favorite use of sorrel is in “schav”, the ice cold, refreshingly sour sorrel soup as it was prepared by HG’s Mom and served in New York Jewish “dairy” restaurants (and Catskills resorts) in years gone by. Topped with some sour cream, this soup conquers summer heat. Accompanied by a boiled potato, this was often HG’s boyhood summer lunch in The Bronx and Rockaway. Weather has been hot and humid on PEI. HG”s palate cried out for schav. So, consulting the Jew and Carrot food blog, HG made a jar of schav. Very good. But, it lacked something, A bite of sourness. What was Mom’s secret? Memory was racked. The answer: Rokeach Sour Salt. Essentially citric acid, this is what Mom added to her schav, exemplary beet borscht, robust cabbage borscht and savory ground meat stuffed cabbage in sweet and sour sauce. Yes, Rokeach still provides sour salt and HG is waiting for a supply from Amazon.
