Zupa Szczawiowa (sorrel soup)

Sorrel soup is made from water or broth, sorrel leaves, and salt. 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.

The Polish sorrel soup or zupa szczawiowa  can be made in many different ways, it is made from water or broth, sorrel leaves, and salt. Fresh parsley adds extra flavor, potatoes give the soup some heft, and sour cream adds delicious creaminess and a slight tang.

Polish sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard boiled or scrambled), potatoes, carrots, parsley root, and rice.