Sorrel soup

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Sorrel soup is a soup made from water, sorrel leaves and salt. Other possible ingredients are egg yolks or boiled eggs and boiled potatoes. It is known in Polish, East Slavic and Yiddish cuisines. Its other English names spelled variously schav, shchav, shav, shtshav, are borrowed via Yiddish language derived from the Polish name szczaw for sorrel. It is often served cold with sour cream.

It is characterized by its sour taste due to oxalic acid (called "sorrel acid" in Slavic languages) present in sorrel. The "sorrel-sour" taste may disappear when sour cream added, as the oxalic acid would react with calcium and casein.

In Polish, Ukrainian, and Russian cuisines sorrel soup may be prepared using any kind of broth instead of water and may be served either hot or chilled. Otherwise it may be a kosher food.