My Mother'S Schav

• 1/2 pound Spinach
• 1/2 pound Sorrel (Sour Grass)
• 1 bunch Scallions
• Cold Water
• 1 pinch Salt
• 1 pinch Sugar
• 1 splash Fresh Lemon Juice
• 1 cup Sour Cream OR Greek Yogurt (optional)

1. Clean and finely chop the spinach, sorrel and scallions.
2. Put chopped greens in a soup pan (one with a lid) and add cold water to cover.
3. Put on stove on medium high and bring to a low boil.
4. Reduce heat, cover, and lightly simmer until greens are tender (about 1/2 hour).
5. Add a salt, sugar, and fresh lemon juice and simmer, uncovered, for 5 minutes more.
6. Remove from heat. Taste and adjust seasonings (salt, sugar, lemon juice). Should be sweet-sour.
7. Cool, then put in refrigerator. Chill for at least two hours. The soup can be prepared the day before and chilled overnight.
8. If desired, whisk in sour cream/greek yogurt prior to serving.

spinach, sorrel, scallions, water, salt, sugar, lemon juice, sour cream

Taken from food52.com/recipes/30623-my-mother-s-schav (may not work)