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Sorrel soup

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(Redirected fromGreen shchi)
Cold vegetable soup of Eastern Europe

Sorrel soup
Polish sorrel soup with egg and croutons
Alternative namesGreen borscht, green shchi, green soup
TypeSoup
Region or stateEastern andNortheastern Europe
Serving temperatureHot or cold
Main ingredientsWater orbroth,sorrel leaves, andsalt

Sorrel soup is made fromwater orbroth,sorrel leaves, andsalt.[1][2][3][4][5] Varieties of the same soup includespinach,garden orache,chard,nettle, and occasionallydandelion,goutweed orramsons, together with or instead of sorrel.[1][2][3][6][7][8] It is known inAshkenazi Jewish,[4]Belarusian,[7]Estonian,Hungarian,Latvian,[9]Lithuanian,Romanian,Armenian,Georgian,Polish,[5]Russian[1][3] andUkrainian[6][8] cuisines. Its other English names, spelled variouslyschav,shchav,shav, orshtshav, are borrowed from theYiddish language,[4] which in turn derives from Slavic languages, like for exampleBelarusian шчаўе,Russian andUkrainian щавель,shchavel,Polishszczaw. The soup name comes ultimately from the Proto-Slavicščаvĭ for sorrel.[citation needed] Due to its commonness as a soup in Eastern European cuisines, it is often calledgreen borscht, as a cousin of the standard, reddish-purple beetrootborscht.[1][6][7][8] In Russia, whereshchi (along with or rather than borscht) has been the staple soup, sorrel soup is also calledgreen shchi.[10][11] In old Russian cookbooks it was called simplygreen soup.[2][3]

Sorrel soup usually includes further ingredients such asegg yolks or wholeeggs (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 ofbroth instead of water.[1][3] It is usually garnished withsmetana, an Eastern European variety ofsour cream.[1][3] It may be served either hot or chilled.

Sorrel soup is characterized by its sour taste due tooxalic acid (called "sorrel acid" inSlavic languages) present in sorrel.[13] The "sorrel-sour" taste may disappear when sour cream is added, as the oxalic acid reacts withcalcium andcasein.[14] Some may refer to sorrel flavor as "tannic," as with spinach or walnuts.

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

See also

[edit]

References

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  1. ^abcdefgBurlakoff, Nikolai (2013).The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes. North Charleston, SC: Createspace Independent Pub.ISBN 978-1484027400.
  2. ^abcЕкатерина Авдеева. Ручная книга русской опытной хозяйки. СПб, 1842 [Yekaterina Avdeeva.A Handbook of the Russian experienced housewife. St. Petersburg, 1842]
  3. ^abcdefgЕлена Молоховец.Подарок молодым хозяйкам. 1-е издание, 1861, с. 65 [Elena Molokhovets.A Gift to Young Housewives. First Russian edition, 1861, p. 65]
  4. ^abcMarks, Gil (2010)."Schav".Encyclopedia of Jewish Food. Hoboken: John Wiley & Sons.ISBN 978-0-470-39130-3.
  5. ^abOchorowicz-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. ^abcArtyukh, Lidiya (1977).Ukrayinska narodna kulinariya(Українська народна кулинарія) [Ukrainian folk cuisine] (in Ukrainian). Kyiv: Naukova dumka. p. 55.
  7. ^abcChakvin, Igor; Gurko, Alexandra; Kasperovich, Galina (2014).Этнокультурные процессы Восточного Полесья в прошлом и настоящемЭтнокультурные 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. ^abcGuboglo, Mikhail; Simchenko, Yuri (1992).Украинцы: Историко-этнографический очерк традиционной культурыУкраинцы: 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. ^abCookeryКулинария (in Russian). Москва: Госторгиздат (Soviet state publishing house for business literature). 1955–58. Retrieved2 August 2015.Щи,Борщ зелёный украинский
  12. ^Volhina, Julia (18 June 2011)."Sorrel and Pork Soup (Green Borscht) Recipe".EnjoyYourCooking.
  13. ^Wolf, Bonny (20 May 2009)."Sorrel Makes Sour Sweet".Kitchen Window. NPR.Archived from the original on 25 December 2024. Retrieved27 March 2025.
  14. ^Tiazhka, Lilia (22 July 2021)."Best Traditional Green Borshch recipe (Ukrainian Sorrel Soup)".Etnocook.Archived from the original on 20 January 2025. Retrieved27 March 2025.after adding sour cream the sorrel acid disappears after the reaction between oxalic acid, calcium from the sour cream, and casein
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