Sorrel soup

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/