A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel. The green-colored soup is most often served chilled, but occasionally, it is eaten hot. It has a salty, sour flavor and a distinct aroma. It is readily available in Jewish delicatessens throughout the world. Schav, which is also spelled, shchav, shtshav, and shav, is also known as “green borscht.”

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