Product Code Database
Sorrel soup is made from water or broth, sorrel leaves, and Edible salt.Екатерина Авдеева. Ручная книга русской опытной хозяйки. СПб, 1842 Елена Молоховец. Подарок молодым хозяйкам. 1-е издание, 1861, с. 65 Varieties of the same soup include spinach, garden orache, chard, Urtica dioica, and occasionally dandelion, goutweed or Allium ursinum, together with or instead of sorrel. It is known in Jewish cuisine, Belarusian, Estonian cuisine, Hungarian, Latvian cuisine, Lithuanian, Romanian cuisine, Armenian cuisine, Georgian cuisine, Polish cuisine, Russian cuisine and Ukrainian cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language, which in turn derives from Slavic languages, like for example Belarusian шчаўе, Russian language and Ukrainian щавель, shchavel, Polish language szczaw. The soup name comes ultimately from the Proto-Slavic ščаvĭ 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. In Russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi. Щи Щи, Борщ зелёный украинский In old Russian cookbooks it was called simply green soup.
Sorrel soup usually includes further ingredients such as or whole eggs (hard-boiled or scrambled), , carrots, parsley root, and rice. A variety of Ukrainian green borscht also includes beetroot. In Polish, Ukrainian, Belarusian, and Russian cuisines, sorrel soup may be prepared using any kind of broth instead of water. It is usually garnished with smetana, an Eastern European variety of sour cream. 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. Some may refer to sorrel flavor as "tannic," as with spinach or walnuts.
|
|
