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Sorrel soup

January 01, 1970

Sorrel soup is made from water or broth, sorrel leaves, and salt.[1][2][3][4][5] Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel.[1][2][3][6][7][8] It is known in Ashkenazi Jewish,[4] Belarusian,[7] Estonian, Hungarian, Latvian,[9] Lithuanian, Romanian, Armenian, Polish,[5] Russian[1][3] and Ukrainian[6][8] cuisines. Its other English names, spelled variously schav, shchav, shav, or shtshav, are borrowed from the Yiddish language,[4] which in turn derives from Slavic languages, like for example Belarusian шчаўе, Russian and Ukrainian щавель, shchavel, Polish szczaw. The soups name comes ultimately from the Proto-Slavic ščаvь 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.[1][6][7][8] In Russia, where shchi (along with or rather than borscht) has been the staple soup, sorrel soup is also called green shchi.[10][11] In old Russian cookbooks it was called simply green soup.[2][3]

Sorrel soup
Sorrel soup with egg and croutons
Alternative namesGreen borscht, green shchi, green soup
TypeSoup
Region or stateEastern and Northeastern Europe
Serving temperatureHot or cold
Main ingredientsWater or broth, sorrel leaves, and salt
  •   Media: Sorrel soup

Sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard-boiled or scrambled), potatoes, carrots, parsley root, and rice.[1][3][12] A variety of Ukrainian green borscht also includes beetroot.[11] In Polish, Ukrainian, Belarusian, and Russian cuisines, sorrel soup may be prepared using any kind of broth instead of water.[1][3] It is usually garnished with smetana, an Eastern European variety of sour cream.[1][3] 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.

  • Green borscht with egg and sour cream
  • Green borscht made with spinach instead of sorrel and with potatoes
  • Ukrainian green borscht including both sorrel and beetroot

See also edit

References edit

  1. ^ a b c d e f g Burlakoff, Nikolai (2013). The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes. North Charleston, SC: Createspace Independent Pub. ISBN 978-1484027400.
  2. ^ a b c Екатерина Авдеева. Ручная книга русской опытной хозяйки. СПб, 1842 [Yekaterina Avdeeva. A Handbook of the Russian experienced housewife. St. Petersburg, 1842]
  3. ^ a b c d e f g Елена Молоховец. Подарок молодым хозяйкам. 1-е издание, 1861, с. 65 [Elena Molokhovets. A Gift to Young Housewives. First Russian edition, 1861, p. 65]
  4. ^ a b c Marks, Gil (2010). "Schav". Encyclopedia of Jewish Food. Hoboken: John Wiley & Sons. ISBN 978-0-470-39130-3.
  5. ^ a b Ochorowicz-Monatowa, Maria (1913). Uniwersalna książka kucharska z ilustracyami i kolorowemi tablicami odznaczona na wystawie hygienicznej w Warszawie w 1910 r. : przeszło 2200 skromnych i wytwornych przepisów gospodarskich i kuchennych z uwzględnieniem niezbędnych warunków odpowiedniej dyety codziennej hygieny oraz kuchni jarskiej (in Polish). Warszawa / Lwów: E. Wende i S-ka.
  6. ^ a b c Artyukh, Lidiya (1977). Ukrayinska narodna kulinariya (Українська народна кулинарія) [Ukrainian folk cuisine] (in Ukrainian). Kyiv: Naukova dumka. p. 55.
  7. ^ a b c Chakvin, Igor; Gurko, Alexandra; Kasperovich, Galina (2014). Этнокультурные процессы Восточного Полесья в прошлом и настоящем Этнокультурные процессы Восточного Полесья в прошлом и настоящем [Ethnocultural processes of Eastern Polesie in the past and present] (in Russian). Litres. p. 78. ISBN 9785457646278.
  8. ^ a b c Guboglo, Mikhail; Simchenko, Yuri (1992). Украинцы: Историко-этнографический очерк традиционной культуры Украинцы: Историко-этнографический очерк традиционной культуры [Ukrainians: A historical ethnographic essay of the traditional culture] (in Russian). Москва: Российская академия наук, Институт этнологии и антропологии им. Н.Н. Миклухо-Маклая. p. 98.
  9. ^ Ošiņa, Sandra; Ošiņš, Valdis (2014). Traditional and modern Latvian foods and beverages (PDF). The Association of Latvian Rural Tourism.
  10. ^ Pokhlyobkin, William (2004). Национальные кухни наших народов [National cuisines of our peoples] (PDF) (in Russian). Moscow: Centrpolograf. p. 28. ISBN 5-9524-0718-8. Щи
  11. ^ a b Cookery Кулинария (in Russian). Москва: Госторгиздат (Soviet state publishing house for business literature). 1955–58. Retrieved 2 August 2015. Щи, Борщ зелёный украинский
  12. ^ Sorrel and Pork Soup (Green Borscht) Recipe

January 01, 1970
sorrel, soup, made, from, water, broth, sorrel, leaves, salt, varieties, same, soup, include, spinach, garden, orache, chard, nettle, occasionally, dandelion, goutweed, ramsons, together, with, instead, sorrel, known, ashkenazi, jewish, belarusian, estonian, h. Sorrel soup is made from water or broth sorrel leaves and salt 1 2 3 4 5 Varieties of the same soup include spinach garden orache chard nettle and occasionally dandelion goutweed or ramsons together with or instead of sorrel 1 2 3 6 7 8 It is known in Ashkenazi Jewish 4 Belarusian 7 Estonian Hungarian Latvian 9 Lithuanian Romanian Armenian Polish 5 Russian 1 3 and Ukrainian 6 8 cuisines Its other English names spelled variously schav shchav shav or shtshav are borrowed from the Yiddish language 4 which in turn derives from Slavic languages like for example Belarusian shchaye Russian and Ukrainian shavel shchavel Polish szczaw The soups name comes ultimately from the Proto Slavic scav 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 1 6 7 8 In Russia where shchi along with or rather than borscht has been the staple soup sorrel soup is also called green shchi 10 11 In old Russian cookbooks it was called simply green soup 2 3 Sorrel soupSorrel soup with egg and croutonsAlternative namesGreen borscht green shchi green soupTypeSoupRegion or stateEastern and Northeastern EuropeServing temperatureHot or coldMain ingredientsWater or broth sorrel leaves and salt Media Sorrel soup Sorrel soup usually includes further ingredients such as egg yolks or whole eggs hard boiled or scrambled potatoes carrots parsley root and rice 1 3 12 A variety of Ukrainian green borscht also includes beetroot 11 In Polish Ukrainian Belarusian and Russian cuisines sorrel soup may be prepared using any kind of broth instead of water 1 3 It is usually garnished with smetana an Eastern European variety of sour cream 1 3 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 Green borscht with egg and sour cream Green borscht made with spinach instead of sorrel and with potatoes Ukrainian green borscht including both sorrel and beetrootSee also editMulukhiyah Patriotic soup Spinach soup Watercress soup Cream of sorrel soupReferences edit a b c d e f g Burlakoff Nikolai 2013 The World of Russian Borsch Explorations of Memory People History Cookbooks amp Recipes North Charleston SC Createspace Independent Pub ISBN 978 1484027400 a b c Ekaterina Avdeeva Ruchnaya kniga russkoj opytnoj hozyajki SPb 1842 Yekaterina Avdeeva A Handbook of the Russian experienced housewife St Petersburg 1842 a b c d e f g Elena Molohovec Podarok molodym hozyajkam 1 e izdanie 1861 s 65 Elena Molokhovets A Gift to Young Housewives First Russian edition 1861 p 65 a b c Marks Gil 2010 Schav Encyclopedia of Jewish Food Hoboken John Wiley amp Sons ISBN 978 0 470 39130 3 a b Ochorowicz Monatowa Maria 1913 Uniwersalna ksiazka kucharska z ilustracyami i kolorowemi tablicami odznaczona na wystawie hygienicznej w Warszawie w 1910 r przeszlo 2200 skromnych i wytwornych przepisow gospodarskich i kuchennych z uwzglednieniem niezbednych warunkow odpowiedniej dyety codziennej hygieny oraz kuchni jarskiej in Polish Warszawa Lwow E Wende i S ka a b c Artyukh Lidiya 1977 Ukrayinska narodna kulinariya Ukrayinska narodna kulinariya Ukrainian folk cuisine in Ukrainian Kyiv Naukova dumka p 55 a b c Chakvin Igor Gurko Alexandra Kasperovich Galina 2014 Etnokulturnye processy Vostochnogo Polesya v proshlom i nastoyashem Etnokulturnye processy Vostochnogo Polesya v proshlom i nastoyashem Ethnocultural processes of Eastern Polesie in the past and present in Russian Litres p 78 ISBN 9785457646278 a b c Guboglo Mikhail Simchenko Yuri 1992 Ukraincy Istoriko etnograficheskij ocherk tradicionnoj kultury Ukraincy Istoriko etnograficheskij ocherk tradicionnoj kultury Ukrainians A historical ethnographic essay of the traditional culture in Russian Moskva Rossijskaya akademiya nauk Institut etnologii i antropologii im N N Mikluho Maklaya p 98 Osina Sandra Osins Valdis 2014 Traditional and modern Latvian foods and beverages PDF The Association of Latvian Rural Tourism Pokhlyobkin William 2004 Nacionalnye kuhni nashih narodov National cuisines of our peoples PDF in Russian Moscow Centrpolograf p 28 ISBN 5 9524 0718 8 Shi a b Cookery Kulinariya in Russian Moskva Gostorgizdat Soviet state publishing house for business literature 1955 58 Retrieved 2 August 2015 Shi Borsh zelyonyj ukrainskij Sorrel and Pork Soup Green Borscht Recipe Retrieved from https en wikipedia org w index php title Sorrel soup amp oldid 1212395779, wikipedia, wiki, book, books, library,

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