Sorrel soup
| Sorrel soup | |
|---|---|
|
Sorrel soup with egg and croutons | |
| Alternative names | Green borscht |
| Type | Soup |
| Serving temperature | Hot or cold |
| Main ingredients | Water or broth, sorrel leaves, and salt |
 Cookbook:Sorrel soup  Sorrel soup | |
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Sorrel soup is a soup made from water or broth, sorrel leaves, and salt. Other possible ingredients are egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice.[1] Some varieties of the same soup include spinach or garden orache together with or instead of sorrel. It can be served hot or cold, and is usually garnished with smetana (sour cream). It is known in Russian, Polish, Ukrainian, Lithuanian, Latvian, and Ashkenazi Jewish cuisines.[2] Its other English names, spelled variously schavel, shchav, shav, or shtshav, are from the Proto-Slavic ščаvь for sorrel. Due to its commonness as a soup in Eastern European cuisines, it is often called green borscht, as a cousin of the standard, reddish-purple borscht. In Russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi.
Sorrel soup 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 is added, as the oxalic acid reacts 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. It can also be a kosher food.
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Green borscht with egg and sour cream
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Sorrel soup with potato, corn and kidney beans
See also
References
- ↑ Sorrel and Pork Soup (Green Borscht) Recipe
- ↑ "Typical Latvian Food and Drink Recipes." Li.lv. Accessed September 2011.
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