Sorrel soup

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Sorrel soup
Sorrel soup with egg and croutons (Zupa szczawiowa z jajkiem i grzankami).jpg
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

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 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 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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