Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. 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.

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