Sorrel soup: Difference between revisions
rv spamimage |
|||
| Line 7: | Line 7: | ||
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]]. |
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 cuisine|Polish]], [[Ukrainian cuisine|Ukrainian]], and [[Russian cuisine]]s, 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]]. |
In [[Polish cuisine|Polish]], [[Ukrainian cuisine|Ukrainian]], and [[Russian cuisine]]s, 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]]. |
||
"...Schav is a mystery drink...green in color, that is a cult favorite among eastern European Jews and Poles. The traditional way to serve schav is cold with a healthy dollop of sour cream." Morris Gold, co-owner of [[Gold Pure Food Products Co., Inc.|Gold's]] says: "Cut up some scallions and cucumbers and put in a nice peeled, boiled potato."<ref>Kantor, Jonathan (12–19 June 1997) ''Gold's Standard. Time to Make Schav: a Jewish Tradition That's Bottled Once a Year''. Time Out Magazine (New York) p. 37</ref> |
|||
==References== |
==References== |
||
Revision as of 22:08, 31 May 2011
 | This article needs additional citations for verification. (December 2009) |
.jpg)
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 can be served hot or cold, and usually with sour cream. It is known in Russian, Polish, Ukrainian, Lithuanian, and Eastern European Jewish cuisines. 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.
References
See also
 | This soup-related article is a stub. You can help Wikipedia by expanding it. |