Sorrel: the best recipes with a photo, harvesting for the winter

Sorrel is a real storehouse of all kinds of vitamins, organic acids and minerals. This is especially true in the early spring, when the body urgently needs replenishment of vitamin "reserves". About the benefits of sorrel knew even in ancient Russia, so in the old Russian cuisine you can find a variety of dishes from the green leaves of this perennial plant. In which dishes is sorrel? Recipes for dishes can be listed for a long time, as it is not only useful, but also a truly universal ingredient. In this article we have prepared for you a better selection of recipes with photos of sorrel.

So, from fresh leaves of sorrel can be prepared: green cabbage soup with egg, okroshka, soup, vegetable salad, pie, casserole, charlotte and many other incredibly tasty and healthy dishes. In addition, the sorrel can be cooked for the future for the winter - marinate in a jar, dry in the oven or freeze in the freezer.

Fresh sorrel - recipes with photo

Dishes from sorrel have a refreshing taste, with a pleasant "sourness". Due to the high concentration of malic and oxalic acid, these leaves produce excellent soup and soups that retain their taste for several days. A unique feature of sorrel is the acquisition of sweet taste after heat treatment. Therefore, the leaves of the plant become a delicious filling for pies and even tasty and wholesome drinks.

Green borsch with sorrel and egg - a classic recipe with turn-based photos

With the advent of spring nature awakens and pleases the eye with young plants and the first flowers. At this time, you especially want to enjoy fresh fresh flavors and aromas. Green borsch with sorrel and egg is one of the favorite spring dishes, which pleasantly diversifies the winter menu from canned products. This recipe will require a set of simple and affordable ingredients. But the result will surpass all expectations! Products for green borsch: Step-by-step recipe:
  1. We start with cooking broth - rinse the pork under running water and place it in a pot with a capacity of 4 - 5 liters.

  2. Then you need to pour the meat with clean water (3 liters) and put on a strong fire. After boiling with the help of noise remove the gray-white foam.

  3. Now the fire on the stove can be slightly reduced, add a black pepper peas and a bay leaf to the pan. We cover the container with a lid and wait until the meat is ready - about 1.5 - 2 hours.
  4. While broth is being cooked, it is necessary to put chicken eggs in a small container, pour water and put on medium fire. Do not forget to add 2 tablespoons. vinegar and 1 tbsp. salt. After 10 - 12 minutes the hard-boiled eggs will be ready.

  5. Cooked eggs pour cold running water and cool. Then clean the shell and crush the cubes (1 - 1.5 cm) or simply cut into 4 parts. Cut the eggs while laying on the plate.

  6. Now we will prepare potatoes, carrots and onions - vegetables need to be cleaned and washed. Potatoes are cut into cubes (diameter 2 - 3 cm), placed in a deep container and filled with cold water. This will "save" the root crop from darkening.

  7. Onions should be cut into cubes - 1 cm in diameter. Transfer the ingredient into a separate bowl.

  8. Raw carrots rubbed on a grater or cut straws and also placed in a bowl.

  9. Under the recipe, sorrel before cooking it is necessary to prepare - to cut off stalks and to chop straw. Green onion, parsley and dill finely chopped and mixed in one bowl.

  10. We remove the meat from the finished broth and put it into a deep container. Diced potatoes are placed in a saucepan with broth and set on medium heat. After cooling, cut the meat into pieces (2 - 4 cm), add to the pan and cook for 10 - 15 minutes.

  11. During the cooking of the potatoes, proceed to prepare the filling. Frying pan should be put on medium heat and add 3 - 4 tablespoons. butter. Then we place a chopped onion in a frying pan, which is fried until a golden crust is formed. Now you need to add grated carrots and put out the vegetables together. When the carrot will be soft, the contents of the frying pan add to the pan - to meat and potatoes. Continue to cook for five minutes.

  12. It remains to put in the pot green, add salt and pepper, bay leaf and cook for a few more minutes. In the end, we add cooked and chopped eggs and after 2 - 3 minutes remove the dish from the fire. Our deliciously delicious and aromatic green borsch with sorrel and egg is ready! If desired, we add sour cream or homemade mayonnaise to each serving, and sprinkle with fresh, fresh herbs from above. You can start tasting this piece of culinary art.

Potato salad with sorrel - the original recipe with a photo

To prepare this dish you need to boil several potatoes (you can be young) and cut them into 4 parts. On a large plate lay the sorrel, cut into strips, and chopped herbs. Add the chopped potatoes and lightly salted cucumber (2 pieces), also cut into pieces. Pre-cooked quail eggs cut and sent to a salad. Mix the prepared dish and season with vegetable oil.

Kissel from sorrel - a delicious recipe with a photo

Such a drink is not only surprisingly tasty, but also extremely useful. We need: Rinsed sorrel should be dried, cut and placed in a saucepan. Fill with water and simmer for about 5 minutes on a small fire. Then you need to wipe the mass through a sieve or whip with a blender, add 0.5 liters of water and bring to a boil. Add sugar. Starch, diluted in cold water, you need to pour into the oxalic broth. Finished kissel left to cool and can be bottled.

Canned sorrel - the best recipes with a photo

To prepare tasty and healthy dishes, not only fresh, but also canned sorrel is perfect. Such a product will perfectly preserve all its unique taste qualities. There are many recipes - we will consider the most interesting of them.

Sorrel, canned in cans

List of ingredients (based on a 0.5-liter can): Leaves of sorrel should be thoroughly rinsed under running water and soaked for 20 minutes. Then cut the stems, and cut the leaves into strips. Add the salt and mix the sliced ​​mass. In the container, pour water and bring to a boil. A third of the cut sorrel is placed in boiling water and cook for 3 - 4 minutes. With the help of noise, we take leaves from the pan and transfer them to the jar (sterilize beforehand). We send the next part of the product to boiling water, which after a few minutes is also placed in the jar. We roll up the sorrel and wrap it in a warm thick blanket. After full cooling, put the banks in a cool room. From the contents of one can in the winter you can prepare a three-liter pot of borsch. Bon Appetit!

Marinated sorrel

Clean the sorrel and rinse it off and let it drain. Then cut into strips, put in a copper basin and cook on fire until soft - without water. After cooling leaves are piled in a wooden bucket (made of oak) and poured with melted fat. Instead of fat, you can use ghee. Before cooking the dish, sorrel finely chopped or wiped through a sieve. This is a good basis for making soup or sauce.

How to salt sorrel for the winter - video recipe

This recipe does not require water, but only peeled sorrel leaves and salt (stone). So when cooking borscht soup or salt it is not necessary, because the product already contains enough salt. Now we know how to prepare sorrel - the recipes are extremely simple and useful. And if you want, you can "swing" at more complex dishes that will subjugate your relatives and guests with your exquisite and delicate taste.