Sorrel borscht
shchavelevyy sup, shchavel borscht, shchavelevyy sup, щавелевый щи, щавелевый суп
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, 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 soups name comes ultimately from the proto-slavic ščаvь for sorrel. du...
Source: Wikipedia
