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. 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. 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.