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]. It can be served hot or cold, and is usually garnished with sour cream. It is known in Russian, Polish, Ukrainian, Lithuanian, Latvian, and Eastern European Jewish cuisines.[2] Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, derived from the Polish name szczaw 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 soup.
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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Sorrel soup with potato, corn and kidney beans
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Sorrel soup with egg and croutons; Polish cuisine
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[edit] See also
[edit] References
- ^ Sorrel and Pork Soup (Green Borscht) Recipe
- ^ "Typical Latvian Food and Drink Recipes." Li.lv. Accessed September 2011.
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