Various sour soups, named for their characteristic sourness, are known in various , , and the cuisines of Eastern Europe.
Asian origin
Slavic origin
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Beet borscht cooked in Eastern Europe has an appreciable sour taste due to the addition of sour beet (or fermented beet juice) or sour cream.
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Borschts without beets are generally sour.
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Kapusniak, Ukrainian and Polish cuisine soup made from sour cabbage (sauerkraut), millet and potatoes in meat broth.
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Sour shchi, a sour cabbage soup in Russian cuisine.
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Rassolnik, a traditional Russian soup made with .
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Sorrel soup
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Solyanka, a thick, spicy and sour soup in the Russian cuisine and Ukrainian cuisine.
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Okroshka, a cold Russian soup traditionally made with kvass.
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Sour rye soup, known as żur in Belarus and Poland, or kyselo in Slovak cuisine and the Czech cuisine.
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Istrian stew (Slovenian cuisine)
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Styrian sour soup (Slovenian cuisine)
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Vipava sour soup (Slovenian cuisine)
Romania and Moldova
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Borș, term from the historic region of Moldavia for sour soups or fermented wheat bran, essential ingredient to cook Ciorbă.
See also
Lime soup (Sopa de lima) from Mexico's Yucatan peninsula
