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Dish

Sorrel soup

Soups and Broths

Sorrel soup is made from water or broth, sorrel leaves, and salt. Variants of the same soup substitute or add spinach, garden orache, chard, nettle, or occasionally dandelion, goutweed or ramsons. It is known across Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines, where its other names (schav, shchav, shav, shtshav) are borrowed from Yiddish by way of Slavic languages. Because of its commonness in Eastern European cuisines it is often called green borscht, and in Russia, where shchi has long been the staple soup, sorrel soup is also known as green shchi. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Classification
Course
Soup 1
Origin Region
Eastern Europe 2
Connections

In Cuisine

Armenian Cuisine, Cuisines
Source Sorrel soup (Wikipedia)
Ashkenazi Jewish Cuisine, Cuisines
Source Sorrel soup (Wikipedia)
Georgian Cuisine, Cuisines
Source Sorrel soup (Wikipedia)
Hungarian Cuisine, Cuisines
Source Sorrel soup (Wikipedia)
Polish Cuisine, Cuisines
Source Sorrel soup (Wikipedia)
Romanian Cuisine, Cuisines
Source Sorrel soup (Wikipedia)
Russian Cuisine, Cuisines
Source Sorrel soup (Wikipedia)
Ukrainian Cuisine, Cuisines
Source Sorrel soup (Wikipedia)

Uses Ingredient

Broth, Ingredients
Source Sorrel soup (Wikipedia)
Water, Ingredients
Source Sorrel soup (Wikipedia)
In the Other Atlases

Originated In

Eastern Europe

Also in Geography Atlas: where this subject originated.

Source Sorrel soup (Wikipedia)
Europe

Also in Geography Atlas: where this subject originated.

Source Sorrel soup (Wikipedia)
Sources
1. Sorrel soup (Wikipedia)
  • Introduction
    Sorrel soup is made from water or broth, sorrel leaves, and salt.
  • Uses Ingredient: Water, Infobox food/dish main_ingredient field
  • Uses Ingredient: Broth, Infobox food/dish main_ingredient field
  • In Cuisine: Ashkenazi Jewish Cuisine, Lead section
    It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines
  • In Cuisine: Hungarian Cuisine, Lead section
    It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines
  • In Cuisine: Romanian Cuisine, Lead section
    It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines
  • In Cuisine: Armenian Cuisine, Lead section
    It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines
  • In Cuisine: Georgian Cuisine, Lead section
    It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines
  • In Cuisine: Polish Cuisine, Lead section
    It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines
  • In Cuisine: Russian Cuisine, Lead section
    It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines
  • In Cuisine: Ukrainian Cuisine, Lead section
    It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian and Ukrainian cuisines
View the Source
2. Sorrel soup (Wikidata)
P495 (country of origin): Eastern Europe
Quote, P495 (country of origin): Eastern Europe
Eastern Europe
View the Source
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