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Sorrel soup

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Title: Sorrel soup  
Author: World Heritage Encyclopedia
Language: English
Subject: Borscht, Sorrel, Belarusian cuisine, Rassolnik, Sour soup
Collection: Belarusian Cuisine, Cold Soups, East Slavic Cuisine, Polish Soups, Russian Soups, Soups, Ukrainian Soups, Vegetable Dishes
Publisher: World Heritage Encyclopedia

Sorrel soup

Sorrel soup
Sorrel soup with egg and croutons
Alternative names Green borscht, green shchi, green soup
Type Soup
Region or state Eastern Europe
Serving temperature Hot or cold
Main ingredients Water or broth, sorrel leaves, and salt
  Media: Sorrel soup

Sorrel soup is a soup made from water or broth, sorrel leaves, and salt.[1][2][3] Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel.[1][2][3][4][5][6] It is known in Ashkenazi Jewish, Belarusian,[5] Latvian,[7] Lithuanian, Polish, Russian,[1][3] and Ukrainian[4][6] 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 beetroot borscht.[1][5][4][6] In Russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi.[8][9] In old Russian cookbooks it was called simply green soup.[2][3]

Sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice.[1][3][10] A variety of Ukrainian green borscht also includes beetroot.[9] In Polish, Ukrainian, and Russian cuisines, sorrel soup may be prepared using any kind of broth instead of water.[1][3] It is usually garnished with smetana (an Eastern European variety of sour cream).[1][3] It can also be a kosher food. It may be served either hot or chilled.

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.

See also


  1. ^ a b c d e f g
  2. ^ a b c Екатерина Авдеева. Ручная книга русской опытной хозяйки. СПб, 1842 [Yekaterina Avdeeva. A Handbook of the Russian experienced housewife. St. Petersburg, 1842]
  3. ^ a b c d e f g Елена Молоховец. Подарок молодым хозяйкам. 1-е издание, 1861, с. 65 [Elena Molokhovets. A Gift to Young Housewives. First Russian edition, 1861, p. 65]
  4. ^ a b c
  5. ^ a b c
  6. ^ a b c
  7. ^ "Typical Latvian Food and Drink Recipes." Accessed September 2011.
  8. ^ Щи
  9. ^ a b Щи, Борщ зелёный украинский
  10. ^ Sorrel and Pork Soup (Green Borscht) Recipe

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