There are few eaters who do not like green borscht. But the season of culture from the garden is short, and you want to eat this dish in winter. Here the housewives are trying to prepare as much sorrel as possible for future use by all known methods. It is dried, frozen, salted, canned.
The sour leaves have been used as food since ancient times. It was sorrel that was the first basis for cabbage soup (before cabbage was brought to Rus'). For so many centuries, many recipes for harvesting nutritious and dietary greens have accumulated, and several of them are given here.
Only fresh young greens are used in harvesting. It is sorted, rejecting yellowed and browned leaves. Rinse well under running water and remove the petioles. If chopped sorrel is needed in the workpiece, then it is crushed with a sharp knife and placed in a bowl.
The best simple sorrel recipes for the winter
Sorrel natural
This recipe uses whole leaves. They are placed in an enamel pan and filled with water. Liquids must be taken 3 times less than greens. Boil for 3 minutes and pack in hot jars. Sterilization time for half-liter containers 25 min. Liter can withstand 10 minutes longer.
Often, sorrel is rolled up with spinach, then in winter it is added not only to the first courses, but also used in the filling for pies. In this case, the ratio of ingredients is as follows: sorrel and water - 25% each, spinach - 50%.
Preservation of sorrel without salt proven recipe: video
In this case, whole sheets are only blanched in water, and then discarded in a colander to drain excess moisture from the glass. Packed tightly in dry jars, sorrel is poured with water in which it was blanched. Here, the sterilization time is longer: 0.5 l - 1 hour, 1 l - 1.5 hours.
Sweet sorrel is used to make pies. To prevent the leaves from oxidizing, it is recommended to tear them into large pieces with your hands. Placed in a bowl, sprinkled with sugar and rubbed gently, without pressure, then packaged in jars. This blank is not sterilized, so it will have to be stored either in the refrigerator or in the cellar at a low temperature.
The recipe is identical to the previous one, while the sorrel can be ground in a cup, or you can sprinkle the layers with salt when laying in containers. If there is a cellar, then it is recommended to do salting in the old fashioned way - in wooden barrels, under oppression. For residents of multi-storey buildings, it will be more convenient to pack in portioned jars, sunsets with sterile lids.
Grandma's recipe
Harvested sorrel used to be stored all winter in the cellars and did not deteriorate. In the apartment for safety, it is better to use a refrigerator. Jars are tightly stuffed with crushed leaves until they start up the juice and are completely covered with it. A cabbage leaf is laid on top, on which salt is poured (do not seal).
SORREL for the winter: a very simple recipe: video
With this preparation, green borsch in winter can be cooked in a matter of minutes.
- The recipe includes peeled green onions (2 kg), from which the ends of the stems and the root lobe are removed.
- Then mixed with the same amount of finely chopped sorrel.
- Add green leaves of chopped dill (1 kg), you can half with parsley
- 3 tbsp no salt top.
Everything is mixed until the ingredients release juice.
Packed in jars of 0.5 l (one serving), sterilized for 20 minutes.
In dietary nutrition, sorrel puree is useful. For its preparation, the leaves do not need to be crushed. They are blanched for 3-4 minutes, and then rubbed through a sieve. Laying in enameled dishes, warm up to 85 degrees and packaged in hot jars.
You can go the other way - twist fresh leaves in a meat grinder, and then put in a saucepan and heat to 90 degrees. In any case, sorrel must be sterilized in a boiling bath for an hour for one-liter jars and 40 minutes for 0.5 liters.
Carefully washed leaves are first laid on a dry towel so that it absorbs excess water. Then the sorrel is cut into pieces (to your liking) and packaged in plastic bags, divided into portions. Store the workpiece permanently in the freezer and take as needed.
Washed sorrel leaves cut into strips are laid out in one layer on a newspaper to dry. After 3 days, you can pack in dry sterile jars (not heated), cover with a nylon lid and store away from sunlight (in the pantry or the far corner of the kitchen cabinet).
Recipes using sorrel blanks
If you have already prepared vitamin greens for the winter, you need to use it to the fullest, diversifying the dining table. You should not stop only at green borscht, canned or frozen sorrel perfectly complements other dishes.
To quickly serve the culinary product to the table, start with the filling. For its preparation, both sorrel from a jar (0.5 l) with sugar or natural or frozen is suitable. Crushed garlic (3 cloves), 2 chopped onions are added to it and the mass is lightly fried in a pan, adding, if necessary, a little water.
Drain in a colander to drain the liquid. While the sorrel is cooling, knead the dough. To do this, you need half a liter of milk, 300 g of butter, 4 eggs - per pound of flour. The homogeneous dough is wrapped in cling film and sent for half an hour in the refrigerator.
To the cooled sorrel add 400 g of sour cream and grated cheese (200 g), as well as half a kilogram of ground walnuts. With this mass, one layer of dough, already laid in a mold, is stuffed and covered with a second one.
Everyone will love this original dish. Prepare a salad according to this recipe:
- 2 medium potatoes boiled and cut into cubes;
- also come with cheese (200 g);
- chop a bunch of green onions, parsley, dill and spinach;
- potato and cheese cubes are placed on a dish in layers in the form of a pyramid, interspersed with canned sorrel (pressed);
- sprinkle with herbs on top, add salt and sprinkle with vegetable oil.
Mixing the ingredients is not worth it, so as not to disturb the intended shape. But it is advisable to wait 20 minutes for the potatoes and feta cheese to soak.
In this recipe, in addition to prepared sorrel (0.5 l), frozen zucchini (300 g) is also used. You will also need 10 potatoes and a small fork of cabbage. Zucchini and tubers are cut into small cubes, the cabbage is finely chopped. Sometimes they use color instead of white cabbage, then it is pre-boiled in well-salted water and cut into inflorescences.
All ingredients are placed in a cauldron. Sour cream (2 tablespoons) is slightly diluted with water and mixed with 3 tablespoons. flour. This sauce is poured over vegetables and stewed for 40 minutes. At the end put 3 tbsp. butter, sprinkle with chopped herbs (to taste), cover with a lid and remove from heat, letting it brew for half an hour.
Sorrel is so rich in vitamins, organic acids and mineral salts that it should not be ignored. This green is a great helper in improving metabolism. When preparing sorrel for the winter, the following recommendations should be taken into account:
- the best time to collect young leaves is the second half of May - June;
- if it is not possible to wash the leaves in running water, then they are poured into a wide basin and left for an hour so that sand, earth and other debris settle to the bottom;
- those who prefer sour, harvesting raw materials, can leave petioles 2 cm long on the leaves;
- you can pour sorrel not only with boiling water, but also with chilled water;
- many housewives do not sterilize the salted product, but after seaming, they keep the jars upside down for several days;
- defrosted sorrel will not withstand re-freezing, therefore, without a freezer, it is not worth the risk, it is better to make the harvest in another way;
- when freezing, it is necessary to maintain one specific temperature, then the sorrel can be stored in this state for more than a year;
- if the greens were harvested with the addition of salt, then when introducing sorrel into dishes, they should not be salted.
Despite the fact that sorrel is good in many ways, it is not useful for everyone. If there are problems with the kidneys, then the use of the product will have to be abandoned, since some of its components lead to the formation of stones. It is also contraindicated in patients with ulcerative complications of the gastrointestinal tract and with increased acidity of gastric juice. Nursing mothers should also not get carried away with sorrel, so as not to provoke digestive problems in the baby.
How to prepare sorrel for the winter Two easy ways: video
The above recipes for blanks and original dishes will be an excellent addition to the "piggy bank" of any housewife. Even in processed form, sorrel does not lose its beneficial qualities, being a source of beneficial vitamins in the winter.
Step 1: prepare inventory.
We take the right amount of liter, and preferably half-liter cans and the same number of metal screw or ordinary lids with rubber bands and carefully inspect them for any damage, such as cracks, notches, rust. Now we decide the type of their further processing. Some just wash them well with a soft sponge and soda. Others sterilize in any convenient way, in the microwave, oven or on the stove, this option is more reliable. When the inventory is prepared, put it on the countertop and let it dry.Step 2: prepare the sorrel.
We don’t waste a minute, put the sorrel in the sink and rinse it very carefully from the sand under cold water. Then we recline in a large colander and leave in the sink for 10-15 minutes or until all the moisture has drained.
After that, we move the leaves to a cutting board, cut off their thickened stems, chop the greens across with straws from 5 millimeters to 1 centimeter thick and choose the harvesting method.
Step 3: we prepare sorrel for the winter - freezing.
The first option is very simple, it does not need glass inventory. We spread the chopped sorrel on a baking sheet, previously covered with baking or parchment paper (newspaper is also suitable), and leave to dry completely. Then we distribute the greens in small portions into plastic bags, carefully cork them and send them to the freezer, where they can be stored from 6 months to 1 year. The advantage of this method is that both first and second courses can be prepared from such sorrel, and the minus is that such greens lose most of their acid.
Step 4: we prepare sorrel for the winter - salting.
The second option is also easy, we throw off about a kilogram of dried chopped sorrel into any deep enameled dish, for example, a saucepan or bowl, and sprinkle with a generous portion of salt, this is about 90 grams, a little more, up to 100. Then we mix everything with clean hands until a homogeneous consistency and leave alone for 10-20 minutes, so that the greens start up the juice. After that, we tightly pack the sorrel into prepared half-liter glass jars so that it is covered with its own juice, add a teaspoon of refined vegetable oil to each and tightly cork with lids, trying not to leave gaps. Such a blank is stored only in the refrigerator or cellar. 6 to 8-9 months. Its plus is the preparation of any dishes, the minus is the desirable rinsing before use, otherwise you risk salting your favorite foods.
Step 5: we prepare sorrel for the winter - drying.
Now the third option, it can be done in different ways. We spread the prepared sorrel on a tray covered with a cloth towel and dry it outside in the sun for about a week, not forgetting to cover it with a fly net. You can put a sheet of baking paper on a baking sheet and spread the greens on it. Then send it to the oven, heated to 35 degrees Celsius, and dry to the desired consistency without covering the door, it takes 2 to 3 hours. Such sorrel is stored in glass jars covered with gauze, or in paper bags in a dry place at room temperature. from 9 months to 1 year. The advantage of such a preparation is that it is suitable for preparing any dishes, the minus is that it loses color, is half acid and crumbles.
Step 6: harvesting sorrel for the winter - blanching and preservation.
The fourth option is more labor intensive. First, bring purified water to a boil in a deep saucepan. Then we lower the chopped sorrel into it and blanch it for 3-4 minutes. After that, using a slotted spoon, lay out the greens that have changed color in sterilized jars, tamping it very tightly, pour boiling water in which it was cooked, and immediately cork well with lids. We put on the floor upside down and cool under a woolen blanket for 2-3 days. Then we send the workpiece to the basement, cellar or pantry, where it can be stored about 1.5 years. Plus blanks - suitable for all dishes, minus - very often acquires a mushy consistency.
Step 7: harvesting sorrel for the winter - sterilization and conservation.
The fifth option is slightly different from the fourth. We distribute fresh chopped sorrel into prepared jars, tamping quite strongly, using a ladle, and pour watering cans with a wide neck with preheated boiling water and cover with lids. We put the workpiece in a saucepan with water starting to heat up and sterilize at a temperature of 100 degrees Celsius: half-liter - 60 minutes, liter - 90 minutes. After processing, using special tongs, we move the jars to the countertop, seal them hermetically with a kitchen towel or conservation key, turn them upside down and cool under a blanket for several days. Plus blanks - storage 1 to 2 years, minus - after prolonged heat treatment, it loses most of the acid, the greens become very soft and very often boiled during the preparation of the first or second hot dishes.
Step 8: harvesting sorrel for the winter - pouring and conservation.
For this sixth option, they use well or spring water, they are not at all against such experiments, but if you live in a city where the plumbing systems are slightly outdated, then it is better to play it safe. Pour purified or tap water into a small saucepan, put on medium heat and, after boiling, let it boil a little, for about 2-3 minutes. Then we move it to the countertop and leave it alone until use, let the heavy metals settle. Then we distribute the sorrel into jars, tamp, add 1/2 teaspoon of salt without iodine to each, pour boiling water (you can just boiled chilled water) and tightly close the lid. We turn the blanks upside down and leave to cool under the covers. You can store such canned food in the cellar, basement, pantry or refrigerator. 5–9 months to 1 year.
Step 9: We serve sorrel for the winter.
Sorrel for the winter is an excellent base that is used to prepare many delicious dishes, for example, soups, pickles, borscht, salads, and any pastries. Its shelf life depends on the processing method, but any of the selected options is good in its own way. Cook with love and enjoy!
Bon appetit!
Method "Salting". Why add vegetable oil? So that mold does not form on the surface of the sorrel during a long period of storage;
Frozen sorrel does not need to be thawed before use, it is better to immediately put it in a practically ready first or second course and bring the food to the desired state;
In the “Filling and Preservation” method, ordinary chilled water allows you to preserve the color of the leaves, but sometimes such a blank deteriorates, that is, it explodes, so it’s still better to use boiling water.
The mention of sorrel is found in old Russian recipes and medical books. The Slavs willingly prepared sorrel soups, pies and cereals, although they did not immediately taste the nutritious delicacy in this “weed”. And today, modern chefs even offer sweets and cheesecakes from this wonderful plant. It is surprising that sorrel, rich in vitamins, appears precisely in the spring - when the body is especially weakened. Housewives also try to stock up on sorrel for the winter, which is frozen, dried, canned, fermented and simply ground with salt at home. Thanks to the acid, oxalic preparations do not need additional preservatives and retain their freshness for a long time. Following proven step-by-step recipes, you will delight your loved ones with hearty green borscht or sorrel pastries, regardless of the season.
Featured Recipes
The last notes
Is it possible to freeze sorrel for the winter? This question is increasingly of concern to modern housewives, in whose arsenal large freezers have appeared. The answer to this question can be the numerous positive reviews of people who have already tried the way to save sorrel in the freezer. Today I bring to your attention recipes for freezing this leafy vegetable for future use.
To use healthy greens during the cold period, you can prepare sorrel for the winter in various ways. Indeed, in its composition, scientists discovered a large amount of vitamins (the most famous are C, K, B1), carotene and minerals. Various essential oils and acids, including oxalic acid, which gives a characteristic sour taste to green leaves, help this plant to withstand a long shelf life. It is also a good preservative.
For the attention of practical housewives - a selection of the simplest and fastest recipes that will help preserve all the useful substances of green sour leaves. And in winter, the hostess will only have to fulfill the wishes of the household - cook fragrant meat borscht, make okroshka or bake pies with an unusual, but very tasty sorrel filling.
Harvesting sorrel for the winter in jars - a photo recipe for salting sorrel
Everyone has probably tried sorrel - it is a green sour plant that usually grows near a river or in a meadow. But many housewives began to grow it in the beds and actively use it in cooking.
Your mark:
Cooking time: 30 minutes
Quantity: 1 portion
Ingredients
- Sorrel: 2-3 bunches
- Salt: 1-3 tbsp.
Cooking instructions
How to prepare sorrel for the winter without salt
The old classical way of preparing sorrel involved the use of a large amount of salt, which, as the housewives thought, was a good preservative. But modern gastronomy gurus assure that sorrel can be stored without using salt.
Ingredients:
- Sorrel.
Action algorithm:
- For harvesting, you will need sorrel leaves, glass containers and metal lids.
- Sort the sorrel very carefully, remove other plants, yellow, old leaves. Due to the fact that a large amount of dirt and dust accumulates in the leaves, they need to be washed several times, and constantly changing the water until it becomes transparent and without sand sediment at the bottom.
- Next, the washed leaves must be cut with a sharp knife, rather finely, so that in winter, during cooking, do not waste extra time.
- Transfer the chopped sorrel to a large container. Mash with your hands or with a mashed potato masher to release the juice.
- Sterilize small glass jars. Put sorrel leaves tightly in them together with the secreted juice.
- If there is not enough liquid, add chilled boiled water.
- Then cork with lids, they must be sterilized.
How to freeze sorrel for the winter
Modern housewives are lucky - they have freezers and refrigerators with large freezers at their disposal. This household appliances allows you to reduce the time for processing the gifts of the garden, garden, forest.
In addition, it is known that vitamins and minerals are most fully preserved in frozen foods, in comparison with all other harvesting methods. Today, many housewives also harvest sorrel in this way, saving time during processing and delighting their home with delicious dishes in winter.
Ingredients:
- Sorrel.
Action algorithm:
- The most time-consuming is the first preparatory stage, since the sorrel needs to be sorted out by leaf, remove the sick, eaten, old and yellowed. Cut off the ponytails, which consist of tough fibers and only spoil the taste of the dish.
- The second stage - washing the leaves - is no less important, since they collect dust and dirt well in the process of growth. It is important to rinse in plenty of water, change the water several times.
- Washed leaves first recline in a colander to glass the water. Then additionally spread on a towel or cloth napkin to evaporate excess moisture.
- The next step is cutting, you can use a sharp knife, you can use a blender.
- Arrange the sorrel in containers or plastic bags. Send to the freezer.
It remains to wait for winter to cook real summer dishes.
Sorrel is a gift of nature that can be easily prepared for the winter without much effort. But even this simple matter has its own secrets, which it is better for a wise hostess to know about in advance.
- The easiest way to harvest is freezing in the freezer. Sort, rinse, cut, lay. Four simple steps, although quite time-consuming, will provide the family with healthy and tasty greens for borscht and pie fillings.
- A slightly more complicated way is rubbing with salt, but such sorrel can be stored not in the freezer, but in a cool place.
- Can be prepared in the same way, without adding salt, oxalic acid, contained in large quantities in the leaves, is a reliable preservative.
- Some housewives offer to improve the dish, cut sorrel and dill together, store such fragrant and tasty mixtures in jars or in the freezer.
- It is best to take containers of a small volume, ideally glass jars of 350-500 ml, just enough to prepare a portion of borscht for the family.
Sorrel - easy to store, easy to cook. It was created so that its pleasant sourness and bright emerald color remind us of a hot summer in the midst of winter.
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In winter, we especially want fresh greenery. It is not only useful, but also reminds us with its appearance of warm summer days. One of the first spring pleases us sorrel. But you can make a salad with it or cook a wonderful one in winter. To do this, you just need to know how to prepare sorrel correctly so that this tasty and healthy herb retains a beautiful appearance, and most importantly, taste and vitamins.
In fact, there are enough ways to store sorrel. Each housewife can choose the most suitable for herself - drying, freezing, canning. And we will consider each method of harvesting in all details.
However, before you need to take it somewhere. Therefore, we take a suitable container and go to the dacha, garden plot, meadow or the nearest market. We bring delicious greens home and pre-process them. To begin with, the sorrel must be thoroughly washed under running water, weeds and damaged leaves that have accidentally fallen into it, if any, should be removed. This applies to all harvesting methods without exception. And here is where the variations begin.
How to harvest sorrel for the winter if you do not have time, but there is a roomy freezer? Very simple: we take the washed and prepared sorrel, cut it and lay it out in containers. Suitable special plastic boxes with tight-fitting lids (you can buy them today at any store) or, at worst, ordinary plastic bags. You will get many servings of sorrel, from each you can cook, for example, delicious green borscht. Greens do not even need to be thawed before cooking.
We figured out how to freeze sorrel for the winter, but this method, for one reason or another, may not be suitable for all housewives. For example, in the freezer you do not have much space. Then you can dry the sorrel and store it on the balcony. To do this, lay out finely chopped greens on paper and dry naturally. It is desirable that the sun's rays do not fall on it. And so that the sorrel dries evenly, stir it from time to time.
Now let's talk about how to harvest sorrel for the winter by canning. There may be two options. Thoroughly washed and coarsely chopped sorrel is placed in a saucepan with boiling water, kept on high heat for several seconds until the greens change color, then reduce the gas to a minimum, remove the foam with a slotted spoon, and then take the sorrel with it and tightly tamp it into pre-sterilized jars. Add a little liquid from the pan and roll up.
If you do not want to mess with jars and boil water, we can offer another way: cold salting. Before harvesting sorrel with salt for the winter, you again need to wash it, sort it out, cut it as you like, and put it tightly in layers in a jar, sprinkling it with salt. Such sorrel should be stored in a dark, cool place. Since the greens are quite salty, you need to add salt to the dish when cooking with caution.
Successful culinary experiments and delicious winter!
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