Russian Sorrel Borscht Without Beets Recipe

This recipe for sorrel soup is known as shchavelya sup in russian and shchavlyu sup in ukrainian; however, it is usually referred to simply as schav. Sorrel is domesticated and grown wild throughout eastern europe and spring is the best time to pick the young, tender leaves. Sorrel finds its way into soups, sauces (especially with salmon), stuffing, and, when young and tender, it is eaten raw in salads like baby spinach. This recipe is a jewish version, often called schav borscht (even though it is not made with beets as the name might suggest), which can be eaten hot or cold, and is a good candidate for passover if parve margarine or oil and vegetable stock are used when serving with sour cream.