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.
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
- pork with a bone - 700 gr.
- carrots and onions - 1 large piece
- potatoes - 5 pcs.
- egg - 3 pcs.
- Butter - 3 tbsp. l.
- sorrel - 1 large bundle
- greens (feathers of green onions, dill, parsley) - on 3 - 4 branches
- sour cream - to taste
- vinegar 9% - 2 tbsp.
- salt - to taste
- black pepper (peas) - 3 - 4 pcs.
- black pepper and fragrant (ground) - to taste
- bay leaves - 2 - 3 pcs.
- distilled water - 3 liters
- We start with cooking broth - rinse the pork under running water and place it in a pot with a capacity of 4 - 5 liters.
- 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.
- 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.
- 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.
- 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.
- 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.
- Onions should be cut into cubes - 1 cm in diameter. Transfer the ingredient into a separate bowl.
- Raw carrots rubbed on a grater or cut straws and also placed in a bowl.
- 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.
- 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.
- 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.
- 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
Kissel from sorrel - a delicious recipe with a photo
- sorrel (250 - 300 gr.)
- water (0.5 liters)
- starch (1 tablespoon)
- sugar to taste
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
- sorrel - 400 gr.
- water - 500 ml
- salt - 1 tbsp.