Sorrel soup is a soup 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, Latvian, Lithuanian, Polish, Russian, and Ukrainian cuisines. Its other English names, spelled variously schavel, shchav, shav, or shtshav, are from the Proto-Slavic ščаvь for sorrel.