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Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock. It is a common plant in grassland habitats and is cultivated as a garden herb or salad vegetable.
Common sorrel has been cultivated for centuries. The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant's sharp taste is due to oxalic acid, which is mildly toxic.

In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa or karassu in Kanuri. It is also used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes. The recipe varies according to different levels of household income.

In Romania, wild or garden sorrel, known as măcriș or ștevie, is used to make sour soups, stewed with spinach, added fresh to lettuce and spinach in salads or over open sandwiches.

In Russia and Ukraine it is called shchavel and is used to make soup called green borscht. It is used as a soup ingredient in other countries, too (e.g. Lithuania, where it is known as rūgštynė meaning "the soury").

In Hungary the plant and its leaves are known as sóska. It is called kuzukulağı in Turkish.

In Polish it is called szczaw, and is used to make soup called zupa szczawiówka. Most variations are creamy and tart, and can include potato, carrot, and hardboiled egg.

In Croatia and Bulgaria is used for soups or with mashed potatoes, or as part of a traditional dish containing eel and other green herbs.

In rural Greece it is used with spinach, leeks, and chard in spanakopita.

In the Flemish part of Belgium it is called zurkel and preserved pureed sorrel is mixed with mashed potatoes and eaten with sausages, meatballs or fried bacon, as a traditional winter dish.

In Vietnam it is called Rau Chua and is used to added fresh to lettuce and in salads for Bánh Xèo.

In Portugal, it is called azeda or azeda-brava, and is usually eaten raw in salads or used to make soups. This is identical to its use in Brazil, under the name of azedinha.

In India, the leaves are called chukkakura in Telugu,and Pundi in Northern Parts of Karnataka(Gulbarga, Bidar, Bijapur etc) in making recipes, such as Chukkakura pappu , a soup made with sorrel and yellow lentils or Pundi Palya , a curry made with sorrel, yellow lentils and peanuts.

In Albania it is called lëpjeta, the leaves are simmered and served cold marinated in olive oil, it is used in soups, and even as an ingredient for filling byrek pies (byrek me lakra).

In Afghanistan it is called turshak, meaning "sour one". The leaves are coated in a wet batter and deep fried. It is traditionally served as an appetizer or if in season during Ramadan, for breaking the fast.

Sources:
Wikipedia

Photos by @Deleni

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