Cook with sorrel soup
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Professional-grade blender — silky purees, hot soups, nut butters
South Indian pepper-tamarind soup powder — digestive, comfort food
Crispy fried onion flakes — green bean casserole, soup, garnish
Caraway seeds — rye bread, sauerkraut, goulash, coleslaw
About
Sorrel soup is made from water or broth, sorrel leaves, and salt. Varieties of the same soup include spinach, garden orache, chard, nettle, and occasionally dandelion, goutweed or ramsons, together with or instead of sorrel. It is known in Ashkenazi Jewish, Belarusian, Estonian, Hungarian, Latvian, Lithuanian, Romanian, Armenian, Georgian, Polish, Russian 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 and Ukrainian щавель, shchavel, Polish 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 has been the staple soup, sorrel soup is also called green shchi. In old Russian cookbooks it was called simply green soup.
Molecular pairings
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore