Sorrel soup is a soup 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, 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.