Starting from the early spring to the late autumn, every real hostess is fascinated by the rapid preparation of all the fresh delicacies given to us by nature. Today, we propose to take care of the preparation for the winter of green, juicy sorrel, which we will freeze in the freezer compartment and tell you how to do it right.
How to freeze at home sorrel for the winter for soup?
Ingredients:
- sorrel - 3 bunches;
- feathers of green onions - 1 bunch.
Preparation
Since in summer, when preparing soup from sorrel , we add more greens, we offer to freeze sorrel immediately with the addition of green onion feathers.
Sorrel carefully from the leaves with yellow and remove at the same time with good leaves of the stalk. We load the leaves first into one container with clean water, mine, and then transfer it to another container and rinse again.
On a flat surface, spread a couple of large, clean towels and distribute the leaves of sorrel, leaving one of them with a little space for onions. Onions are divided into feathers, which are also thoroughly washed and put them to dry. In order for the greens to dry out faster, periodically shake it with your hands.
We dry the dried leaves with stripes, starting from the top. We collect the feathers of the onion into a regular bundle and crush it in the usual way. We connect all the greens in one container and mix it evenly.
On the surface of a clean table spread the food film and lay a couple of handfuls of greens on the edge that is not cut off from the roll. Tightly press the hands, cover with an open edge of the film and roll everything into a tight tube, in the process turning the edges inside. With these tubes we twist all the sorrel, and then add them to the bag and put the freezers in the chamber.
How to freeze sorrel for the winter for pies?
Ingredients:
- fresh leaves of sorrel - 2 bunches;
- fresh spinach leaves - 1 bunch;
- water - 0.5 cup.
Preparation
Particularly incomparable are your pie with sorrel , if this combination is combined with spinach leaves.
Prepare greens offer the proposed method in the first recipe, but instead of the feathers of onions, take the spinach and cut it
To do this, we take containers specially designed for freezing ice cubes, and after densely fill each of its cells with greens. Then, in each such compartment with herbs, add a couple of teaspoons of drinking water and evenly place the containers in the compartment of the freezer. When all is well seized with ice, wipe the cubes from the cells of the container and move them into a vacuum bag with a lock, which we again send to the freezer.