Sorrel - a plant of early, but tasty oxalic soup (green borsch) I want all year round. In dried form, sorrel gives an unpleasant rancid taste, and also loses some of the useful microelements. Today we will tell you how to prepare sorrel for the winter, to enjoy this nutritious soup and in the cold season. In addition, spins from sorrel, unlike other blanks for the winter, do not take much time and effort. Moreover, canned sorrel can remain fresh for a long time, since the acid contained in the plant provides excellent preservation even without heat treatment.
How to preserve sorrel: primary treatment of leaves
It is most preferable to roll a young and handsome sorrel - usually this happens in the first half of June. To avoid getting infections, wash the leaves thoroughly under running water. If time allows, it will be even better to pour them with cold water and leave for half an hour. Go through the leaves - rubbish and spoiled sorrel is better to throw. Then cut the leaves as you usually cut them into soup.
Recipes of canned sorrel
In all recipes, cans and lids for preservation must be sterilized.
Hot spin
Lay the leaves of sorrel in a jar and lightly pound. Bring to boiling salted water. Pour the sorrel with boiling water - the air should bubble out of the jar. Roll the sorrel. With such conservation, consider that sorrel will change the color of the leaves.
Salty twist
Spread the leaves of the sorrel on the cans, salting each layer with finely ground salt. Pour the cans of cold boiled water. When the air comes out, the sorrel can be rolled up. When preparing dishes from canned sorrel, remember that it is already well salted.
Spin without salt
Scald the leaves of the sorrel with boiling water and spread over sterile jars. After that, roll the sorrel.
Recipe for "home made" from greenery
Together with sorrel you can conserve other greens, and in winter you can use a ready-made dressing for soup.
Ingredients:
- sorrel - 1 kg;
- green onions - 200 g;
- parsley;
- dill;
- salt - 2 tbsp. spoons;
- water 400 ml.
Preparation
Sorrel and green herbs and wash under running water. Finely chop. Place the greens in a saucepan, pour water and salt. The water must be initially very hot. Cook for a few minutes, and then distribute to the jars and tighten. Such a dressing can be added to soups as soon as the potatoes are ready.
What can I cook from canned sorrel?
Sorrel soup
Ingredients:
- canned sorrel - 0,5 cans;
- beef - 0.5 kg;
- carrots - 2 pieces;
- onion - 1 piece;
- potatoes - 5 pcs;
- salt, pepper to taste;
- sour cream;
- eggs.
Preparation
Cook the broth: place the beef in boiling water and cook over low heat until cooked. Do not forget to remove the foam from the broth. Slice the potatoes with medium-sized straw. Chop the onion and grate the carrot on a large grater. When the meat is ready, remove it and cut into small portions. Put the sliced potatoes with the meat into the broth and cook for 15 minutes. After add onions with carrots (if desired, you can pre-assure them on a small amount of vegetable oil). When the potatoes are absolutely ready, add the canned sorrel. Cover with a lid, and after 2-3 minutes turn off the fire. The soup is ready. You can serve it with sliced eggs and sour cream.
Sauce from sorrel
Ingredients:
- canned sorrel - 200 g;
- onion - 1 piece;
- butter - 2 tbsp. spoons;
- flour - 1 tbsp. a spoon;
- meat broth - 150 ml;
- salt;
- pepper;
- sour cream.
Preparation
Finely chop the onions. Stew it on a hot frying pan, oiled with butter. When the onion becomes golden, add the canned sorrel and put it out a little more. Add flour, sour cream and spices. Batch the broth and cook the sauce until thick. This filling perfectly suits meat dishes.