Sorrel is a useful herb in all respects. Sorrel contains a large amount of vitamins A, E, K, some B vitamins, ascorbic and oxalic acid, many tannins as well as micro- and macroelements - potassium, magnesium, iron, calcium... The medicinal properties of sorrel have been known for thousands of years. Europe has been using sorrel for food for a long time, but in our country the sour leaves were tasted some 200 years ago. Therefore, we most often associate sorrel with green spring cabbage soup, but in European cuisine, sorrel is added to warm salads and meat stews, used in the preparation of sauces and side dishes, and added to bread to impart a subtle sour aroma.

This is a great opportunity to stock up on vitamins for the entire winter. Sorrel can be frozen, pickled, preserved without salt, in its natural form, or prepared as semi-finished products for cabbage soup. Some housewives do not grow sorrel on their property, preferring to collect wild sorrel - it is more aromatic and sour. But not everyone has the opportunity to go to protected areas on a quiet hunt for sorrel. Therefore, the sorrel bed delights us with fresh sour leaves all summer long. There are more than 50 cultivated varieties of sorrel - there is plenty to choose from!

Salted sorrel for the winter

To prepare sorrel for the winter using this method, you will need a wooden tub. Wash the sorrel, sort it and dry it on a towel. Place in a tub, sprinkle with salt (at the rate of 30 g per 1 kg of sorrel), cover with a circle and put pressure on it. When the sorrel falls off, add fresh sorrel. Store the tub in the cellar. Before use, the sorrel should be washed, chopped and placed in a dish shortly before it is ready.

Canned sorrel for the winter

For 900 g of sorrel, take 100 g of salt. Wash and sort the sorrel, then blanch it in boiling water for 3-5 minutes. Rub through a sieve. Heat the resulting puree to a boil and pour into jars. Sterilize filled jars in boiling water for 60 minutes.

Sorrel with salt

For 1 kg of sorrel - 100 g of salt. Wash, sort the sorrel, and dry on a towel. Finely chop the sorrel and place it in jars, sprinkling with salt and compacting. Close the jars with lids and store in a cool place.

Natural sorrel

Blanch the prepared sorrel leaves for 4-5 minutes. Place in jars and sterilize for 30-40 minutes. Roll up.

Sorrel puree with salt

For 1 kg of sorrel, take 30 g of salt. Wash the sorrel, sort it and dry it on a towel. Pass the sorrel through a meat grinder and mix thoroughly with salt. Using a funnel, fill sterilized glass bottles and pour in the melted fat. Cork the bottles and store them horizontally in the cellar. This puree serves as a dressing for first courses or as a base for making sauces.

Canned sorrel with herbs

Ingredients for a 1 liter jar:
750 g sorrel,
150 g green onions,
10 g dill,
10 g parsley,
10 g salt,
300 ml water.

Preparation:
Wash the sorrel and greens, sort and chop finely. Place in an enamel pan, add salt and pour boiling water. Cook for 10 minutes and serve while hot. Cover with lids and sterilize for 20 minutes. Roll up and leave to cool in the same water.

Ready-made semi-finished products for cabbage soup are good because to use them in winter you just need to add the contents of the jar to a pan of boiling broth in which the potatoes have already been boiled. The potatoes must be cooked completely, otherwise the acid contained in sorrel preparations will prevent them from boiling and they will be hard.

Ingredients for a 1 liter jar:
150 g sorrel,
150 g spinach,
10 g parsley root,
10 g celery root,
20 g onion,
15 g salt,
3-4 black peppercorns,
1 bay leaf.

Preparation:
Wash the greens, sort and chop finely. Peel the roots of parsley and celery, boil in boiling water for 15 minutes, cool in cold water and cut into strips. Cut the onion into half rings. Place everything in a saucepan, add water at the rate of ½ cup. per 1 liter, add salt and cook for 10 minutes from the moment of boiling. Place in hot jars and sterilize for 20 minutes in low boiling water. Roll up. To prepare cabbage soup, add the contents of the jar to the boiling meat broth, simmer for 10 minutes and serve. You can add boiled eggs and sour cream to the cabbage soup.

Cabbage soup with garlic

Ingredients:
800 g sorrel,
100 g green garlic,
50 g parsley,
200 ml water,
salt - to taste.

Preparation:
Wash the greens, sort and chop. Place in a saucepan, add water, add salt, put on fire and simmer for 5 minutes from the moment it boils. Pour hot into sterilized jars and seal.

Ingredients:
800 g sorrel,
30 g carrot tops,
50 g parsley,
200 ml water,
5 g salt.

Preparation:
Wash the greens and chop finely. Place in a saucepan, add water and salt and put on fire. Bring to a boil and cook for 5 minutes. Pour hot into sterilized jars and seal.

Ingredients:
800 g sorrel,
200 g green onions,
20 g carrot tops,
200 ml water,
5 g salt.

Preparation:
Chop the washed and sorted greens, put them in a saucepan, add salt, and pour in water. Bring to a boil and cook for 5 minutes. Pour hot into sterilized jars. Roll up.

Sorrel dressing with garlic arrows

Ingredients:
800 g sorrel,
100 g garlic arrows,
50 parsley,
1 stack water,
5 g salt.

Preparation:
Rinse the greens, shake off the water and chop finely. Place the greens in a saucepan, add water and salt. Bring to a boil and cook for 5 minutes. Place hot in sterilized jars, roll up and turn over.

Drying and freezing is the most gentle preparation of sorrel for the winter. In this case, the maximum amount of vitamins is retained in sorrel. Freezing is suitable for those who have a freezer. Dried sorrel must be stored in a cool, dry place, making sure that the sorrel does not become damp.

Green frozen mixture “Vitaminnaya”

Take sorrel and nettle greens in a 2:1 ratio, rinse and chop. Stir the greens, place in plastic bags and freeze.

Dried sorrel

Wash the young sorrel leaves thoroughly, sort them and place them on the tablecloth. Dry in a dark place and store in airtight jars. Dried sorrel is used as follows: pour about ½ cup of dry sorrel over ½ cup. boiling water, add ½ tbsp. oil and simmer over medium heat until soft. Then add 1 tbsp. flour, stir until smooth, rub through a sieve and dilute with broth. The resulting mass can be used as a dressing for cabbage soup and borscht or in sauce.

You can prepare many different dishes from fresh and canned sorrel. Sorrel preparations for the winter are an excellent vitamin dressing for winter soups, cabbage soup and borscht. Try to add canned sorrel at the very end of cooking, this way you will retain more vitamins. Not too salty sorrel preparations can be used to prepare casseroles, soufflés, sauces and fillings for pies.

Ingredients:
300 g sorrel,
2 tbsp. butter,
1 onion,
1 tbsp. flour,
200 g broth,
salt, pepper, sour cream - to taste.

Preparation:
Simmer the chopped sorrel in oil along with the chopped onion. Add flour, pour in broth and cook, stirring, until thickened. Add sour cream and spices. Fresh sorrel can be replaced with canned sorrel, but you will need to take 2-3 times less of it.

Ingredients:
1 processed cheese,
5 tbsp. mayonnaise,
2 tbsp. chopped sorrel,
4 tbsp. water.

Preparation:
Grate the processed cheese on a fine grater and mix with all the ingredients, rubbing thoroughly.

Ingredients:
500 g sorrel,
1 cucumber
1 boiled egg,
100 g sour cream,
2 tsp Sahara,
1 bunch of green onions,
salt, pepper, herbs - to taste.

Preparation:
Boil the sorrel in salted water or broth and cool. Add chopped green onions, cucumber, chopped egg white and mashed yolk. Season the soup with salt, sugar, pepper and refrigerate. When serving, season with sour cream and sprinkle with herbs.

Ingredients:
1 kg fresh sorrel (or 500 g canned),
40 g butter,
100 g sour cream,
40 g cheese,
5 tsp flour,
3 eggs,
salt - to taste.

Preparation:
Heat the oil, fry the flour and put the sorrel in it. Simmer for 3-4 minutes, pour in sour cream, stirring constantly, add grated cheese and salt (if necessary). Cool the mixture slightly, stir in the yolks and whipped whites. Mix carefully and place in a greased pan. Drizzle oil on top, sprinkle with cheese and place in a hot oven for 40-60 minutes.

Sorrel casserole

Ingredients:
1.5 kg of fresh sorrel (or 500-700 g canned),
60 g cheese,
50 g butter,
20 g flour,
100 g white bread,
40 g ghee,
30 g crackers,
salt.

Preparation:
Wash and boil the sorted sorrel. Drain the water and pass the sorrel through a meat grinder. Rinse the canned sorrel and pass through a meat grinder. Add grated cheese, flour fried in butter, stir and add salt. Place slices of toasted white bread on the bottom of the pan, add sorrel, sprinkle with breadcrumbs and grated cheese and place in a hot oven. Keep it there until the casserole is browned.

For all its usefulness, sorrel has some contraindications. Sorrel contains a large amount of oxalic acid, so people suffering from kidney disease are advised to eat dishes with sorrel no more than once a week. If your joints hurt, then you shouldn’t get carried away with sorrel either.

Bon appetit!

Larisa Shuftaykina

Do you want to cook green borscht in winter? I suggest you work hard now and close the sorrel for the winter. Preservation is a way to keep a product fresh for a long time. Canned, it can be used for even pies. There are many ways to preserve sorrel; each has its own pros and cons.

This article will look at different ways to preserve sorrel. From their list it is quite possible to choose the appropriate one. First, there will be a brief description of the main methods of preserving this product.

Preparing sorrel for the winter: several methods, culinary secrets

• dry;
• to freeze;
• preserve in a jar.

The features of each type of processing will be discussed below.

Dry

When dried, the product will retain most of the nutrients, but it should be noted that borscht with dried sorrel has a rather specific taste.

• The leaves are dried like this: the prepared leaves are spread on a clean surface. The preparation process includes washing, drying and sorting. The leaves dry quickly - within 2 days. Dry leaves are simply placed in glass jars.

To freeze

When frozen, sorrel will retain all its beneficial properties. But you can defrost it only before cooking; re-freezing is unacceptable! If, after defrosting, you cannot cook anything from the sorrel, you can and should throw it away.

Canning in a jar

This option is suitable for creative people. There are a lot of ways to do this, choose any one!

Sorrel for the winter: preservation, recipes

Below are 8 ways to preserve sorrel in jars for the winter. The product prepared in this way can be used for cooking.

Canning sorrel without salt, cold water

• The water needs to be boiled, pour in the sorrel, and no additives are used. Sorrel is prepared in the usual way; if desired, the leaves can be chopped. The greens are compacted tightly into a sterilized jar, filled to the top with water and closed with a nylon lid. Store in the refrigerator or cellar.

The second option for canning without salt

The recipe differs from the previous one only in the temperature of the water. By pouring boiling water over the sorrel leaves, they can be stored at room temperature.

The product is prepared as usual, but is poured with boiling water. It's better to roll up the cans. If the greens were chopped finely, before rolling you should wait until the air bubbles come out, add water and then roll.

Canning sorrel with salt

Prepare the jars and chop the sorrel leaves. Place the greens in jars and compact tightly. When cutting the product, it is better not to throw away the stems - if cut into small pieces, they can also be preserved.

Add 10 g of table salt (exactly 1 teaspoon) to a 0.5-liter jar and add water - boiling water or boiled chilled water. The quality of conservation will not deteriorate. Roll up the cans.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Canning sorrel without sterilization

All of the above recipes did not require sterilization of the product. We offer another option without sterilization - with dill. A jar of such preservation contains even more vitamins and benefits.

The ratio of sorrel and dill should not exceed 1:4. Prepare dill in the same way as sorrel leaves. The jars need to be sterilized, add a portion of sorrel, compact them, and place dill on top. Pour in cold water (boiled) and close. This preserve must be stored refrigerated.

Canning sorrel with herbs

You can cover sorrel leaves for the winter with even more greenery. The more diverse the list of products, the more useful the composition of the jar will ultimately be. This recipe requires sterilization.

List of products for 1 jar of 1 liter:

• sorrel leaves and stems - 750 g;
• water - 300 g;
• green onions - 150 g;
• table salt - 10 g;
• dill greens - 10 g;
• parsley - 10 g.

Sequence of the conservation process:

1. Wash the greens, sort and chop.
2. Boil water.
3. Place the prepared products in a pan (not aluminum - only enamel), add 1 teaspoon of salt.
4. Cook for 10 minutes.
5. After the specified period, put the hot product into the jar. There is no need to sterilize it in advance - just wash it with kitchen detergent and rinse under running water.
6. Cover the jar with a lid and sterilize for 20 minutes.
7. Upon completion of the sterilization process, remove the jar from the water and roll it up. Since it needs to cool as slowly as possible, it is better to return it back to the water in which it was sterilized.

Preserving sorrel with vinegar

The advantage of this option is the preservation of the color and taste of sorrel shoots. This happens due to the lack of heat treatment.

List of ingredients for a recipe using vinegar:

• sorrel - desired amount;
• cold boiled water - 1 l;
• vinegar 9% - 100 g (6.5 tablespoons);
• salt - 30 g.

Step by step recipe:

1. Wash the sorrel leaves and stems and cut them as desired.
2. Sterilize the jars, then compact the greens into them.
3. Add a dose of vinegar and salt to boiled water and stir until all crystals are completely dissolved.
4. Fill the product with water to the top and roll up.

Sorrel closed for the winter in this way is perfectly stored and retains all its taste properties.

Canning sorrel without water

You can preserve sorrel leaves without water and with additional herbs. Banks are used in a reduced volume - 300 g, but can also be used with a capacity of 500 g.

It is not necessary to observe the proportions of the products; their quantity will depend on the availability of a certain type of greenery and personal preferences. In addition to sorrel, you can use green onions, parsley or dill.

• All products must be properly prepared and then chopped with a knife. In a container convenient for mixing, add salt to all the greens. The amount of salt is calculated as follows: for every 150 g of sorrel shoots, 30 g (tablespoon) of salt is used. After stirring the greens and salt, leave them for half an hour to obtain juice. Pre-sterilize the jars, transfer the workpiece into them, compact and roll up.

Preparing sorrel for the winter with salt without water

Another recipe without water is described below. It is different from the previous one.

1. Wash and sort the greens. After chopping, put it in a bowl, sprinkle with salt and mix with your hands. Preservation of the product will occur due to the natural acid content in sorrel.
2. Place the prepared product in jars and close the lids. It is preferable to store in a cool place - a cellar or refrigerator.

How to freeze sorrel for the winter

There are also several freezing options. The most common one will be described here.

How to freeze sorrel shoots:

1. Fresh sorrel is moving. This process involves removing other grass, limp or damaged leaves, and anything that is caught in the sorrel bunch but is not sorrel.
2. The sorted product is washed. Since sorrel shoots often come into contact with the ground when washing, it is first better to lower the sorrel into a bowl of water (it should completely cover the product), and after settling to the bottom of the ground, wash the stems one by one under running water. This may be a more labor-intensive process than it seemed at first, but if you don’t do this, then the finished borscht will end up with soil and sand.
3. Chop the leaves. It is enough to cut across the sheet into strips 3-4 cm thick.
4. Boil water in a saucepan. Place the crushed product into it.
5. After 1 minute, remove the product from the boiling water and place in a colander to drain excess liquid.
6. Leave the greens in this form until they cool completely and dry as much as possible.
7. When placing cooled sorrel leaves into portioned bags, you need to calculate the amount of product in the bag at a time.
8. Before freezing, release the air from the bag. Place in the freezer and leave there until the need for sorrel arises.

How to seal sorrel in jars for the winter

Recipes for seaming sorrel in jars were described above. The jars themselves (if the product will not be sterilized) need to be prepared in advance. Since all the recipes do not take much time, the jars should already be ready when you start processing the sorrel shoots.

It is better to preserve it in the cellar. If you don't have one, a refrigerator will do. If all canning rules are followed, jars should not “explode”.

This article described many ways to prepare sorrel for the winter. Conservation depends only on your needs and preferences, you can choose the fastest or most delicious preparation recipe.

Many housewives prepare sorrel for the winter in their own way, which does not always keep the leaves fresh and tasty. Therefore, we will tell you about ways to prepare sorrel for the winter that will not require you to spend a lot of time or money.

The easiest and most time-tested way to prepare sorrel for the winter is drying. There are two ways to dry leaves: in the air or in an electric dryer.

After collecting, carefully sort through the leaves and remove any rotten or damaged ones. Rinse with water if dust has settled on the sorrel. To air dry sorrel, you need to collect the greens in small bunches, tie them with thick thread and hang them in the shade.

Important! The sorrel should not be exposed to sunlight, otherwise the leaves will discolor and begin to crumble.

When creating bunches, remember that the leaves in it should dry equally. If you tie a bunch that is too thick, the sorrel in the center will not dry out, but will rot. Therefore, try to keep the thickness to no more than 5-7 cm. Also ensure good ventilation if the leaves are to be dried indoors.

If drying in bunches is inconvenient, you can spread the green leaves on paper or on a sieve. Remember that the thinner the layer, the faster it will dry. Even if you have very little space for drying, you cannot spread sorrel in a layer more than 15 cm thick, as the leaves may rot.

Sorrel can be dried in an electric dryer. This method is faster, but is not suitable for everyone. Before drying, the sorrel must be finely chopped. First, try drying a small portion so that you know for sure that you like the quality and taste of the finished product. After a few tries, you will know exactly how long the leaves should sit in the dryer.

Ready dry sorrel should be dark green in color. When pressed, the leaves should crumble into small pieces. At the same time, pay attention to whether the leaves are completely dry or only at the edges. After drying, sorrel is stored in opaque jars with a twist. The jars should not be placed in a very humid place so that the sorrel does not spoil (even the tightest lid allows moisture to enter the jar).

Important! It is worth mentioning oxalic acid, which can aggravate kidney-related diseases. People with high stomach acidity should also consume dishes with sorrel in small quantities.

Freezing sorrel

Many housewives have thought about how to keep sorrel fresh in the refrigerator. . Dried sorrel doesn't have much freshness or flavor, so you can try freezing the leaves to keep them soft and juicy. Before freezing, pick through the sorrel to remove any grass or spoiled leaves. Next, the sorrel is washed in cold water and placed in boiling water for a minute. The sorrel will darken slightly, acquiring an olive color.

Important! The change in color of sorrel after hot water does not affect the taste and vitamin composition.

After heat treatment, the sorrel is left for a couple of hours to dry and cool. If you put wet sorrel in the freezer, you will end up with just a lump of ice that will take up extra space. After the leaves have dried, they need to be placed in containers or plastic bags that can be easily opened.

When you need sorrel in winter, do not defrost it prematurely. Frozen leaves are added to soup or borscht, which will quickly melt and impart their flavor to the dish.

There is another freezing method that requires a blender. Peeled and washed leaves are crushed in a blender to a puree, placed in containers and frozen. This method is a little inconvenient, since when defrosting you will have to use all the product. Therefore, crushed sorrel can be placed in ice trays. This way you can use as much frozen sorrel as you need.

Sorrel is frozen for the winter not only to preserve its taste or vitamin composition. This is done so that the leaves do not spoil (as when drying) or are not too salty (as when pickling). Freezing preserves the primary taste of the product, so you don’t have to worry that the stored product will spoil the dishes.

Did you know? Due to the high content of tannins in sorrel, the roots of many species are valuable raw materials for tanning leather. They are used as yellow and red dyes.

Our great-grandmothers knew how to store sorrel: to do this, they salted it in jars for the winter. This method will never become obsolete, since it does not require much effort or any technique.

Before salting, estimate the amount of sorrel and prepare the jars. It is best to pickle the product in half-liter or liter jars. Before salting, the sorrel needs to be cleaned and washed. If the sheets are large, cut them, but do not make them small. After this, put the sorrel in a container and add salt at the rate of 15 g of salt per 0.5 kg of sorrel. Mix the crushed leaves with salt and let them stand for 2-3 hours.

After the sorrel has stood and released its juice, it must be transferred to sterilized jars. There is no need to roll up the jars, just screw the lid on tightly and place it in the refrigerator or cellar.

We answered the question of how to properly pickle sorrel. Now we’ll tell you a few tricks when using it:

• when adding sorrel to a dish, use 3 times less salt;
• pickle sorrel with dill or spinach in equal proportions to enjoy a “vitamin cocktail” in the cold season;
• For salting, use young sorrel so that the product lasts longer and retains its taste.

Important! Salted sorrel can be stored for about 7-8 months in a cold place.

Another interesting one The method of storing greens is in their own juice. The advantage of this method of preserving sorrel is that you can do without adding salt or sugar. This method is perfect for dishes that are prepared strictly according to the recipe, and excess salt or sugar can spoil the taste. At the same time, there is no need to roll up the jars or boil for a long time; due to its acidity, sorrel is perfectly stored even without the addition of vinegar.

First you need to prepare the sorrel: remove dry leaves, remove grass and other debris, rinse from dust and dirt. Take the largest saucepan, fill it halfway with water and put it on the fire. Prepare half-liter (or, in extreme cases, liter) jars and fill them with sorrel leaves. You can chop the leaves or put them whole, it all depends on your preference and the size of the leaves.

After you have filled the jars, you need to place them in a pan of water. As soon as the sorrel begins to “shrink” under the influence of temperature, add more. When you notice that the sorrel juice has risen to the neck of the jar, the process is complete. The jars with sorrel need to be cooled slightly and closed with silicone lids. Then you can place the jars either in the refrigerator or in the cellar.

This method does not take as much time as conventional preservation. At the same time, you don’t have to be afraid that the jars will “shoot” or the sorrel will turn sour.

Canning sorrel for the winter

“If a product can be canned, then it should be canned,” many housewives will say and they will be right. The process of preserving sorrel for the winter is not much different from preserving vegetables or fruits, but you need to take into account your own characteristics in order to get tasty and juicy greens for borscht.

First, let's prepare our greens for canning. To do this, you need to clear the sorrel of debris and fill it with cold water for 20 minutes. This is done in order to completely get rid of dirt. Sterilize the jars and place them upside down on a towel. Also, do not forget to sterilize the lids (you need to fill them with boiling water for 5 minutes). After washing, the sorrel is cut and placed in jars. There is no need to completely discard the stems - they contain a little more acid than the leaves, and this will only help with preservation.

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There are several ways to prepare sorrel for the winter.

• You can freeze it, but I don’t particularly like this method, because... the sorrel is not sour at all.
• You can grind it with salt, but then, when you cook borscht, you risk over-salting it.
• You can boil it in a small amount of water and roll it into jars. A good recipe, but it turns out that we cook it twice: canning it, and in borscht. How many vitamins will remain in it?

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I have several very simple and proven recipes How to seal canned sorrel for the winter. The most labor-intensive part of the canning process is processing the sorrel. Well, me too. Of course, I won’t discover America, but maybe it will come in handy for someone.

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Canning sorrel for the winter is one of the very first preparations.

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In May-June, while it is not yet hot, sorrel is juicy, green and beautiful. Therefore, I try to close the sorrel for the winter on these days.

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I once came across a recipe on the Internet that suggested sterilizing sorrel. Honestly, I have never sterilized sorrel. After all, sorrel contains enough acid, which perfectly preserves it without any additional heat treatment.

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Fresh greens retain a lot of viruses and bacteria, which, if the food is not properly processed, can get into the food along with the soil contained on the greens. This is why it is important to wash your greens very thoroughly before eating them.

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Cooking method:

You will need for one 0.5 liter jar:
large bunch of sorrel
clean cold water

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Wash the jar and lid well. It is not necessary to sterilize. Wash the sorrel and let the water drain. Sort through and trim off thick stems. Cut. Push the sorrel tightly into the jar. Fill with cold water and seal. That's all. You can even store it at room temperature. There is plenty of acid in sorrel, which preserves itself in a jar and prevents it from spoiling. Delicious green borscht in winter!

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First of all, fill the sorrel with cold water and leave for half an hour. This is necessary so that all the dirt is washed off from the leaves and stems.

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We sterilize the jars in advance and leave them on a clean towel with the neck down.

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Pour boiling water over the canning lids for 5 minutes.

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We carefully sort through the sorrel to remove all the weeds.

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Then randomly chop the sorrel as you like. I cut the leaves and grab half the length of the stems, since it seems to me that they contain the greatest amount of acid.

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You can do it even simpler: close the sorrel entirely.

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Place the chopped sorrel in jars and compact as desired.

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All that remains is to fill the greens with water and roll up the lids on the jars. That’s the whole principle of canning sorrel.

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Here are some more recipes:

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Preparing sorrel for the winter - how to preserve sorrel.

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1. Canning sorrel with hot water: Place chopped sorrel in a jar and pour covered boiling water. To prevent the jar from cracking, place a regular tablespoon in it. We wait for some time, let the air bubbles come out. Next, add water to the neck of the jar and roll up the iron lid.

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Note: you can add 0.5-1 teaspoon of salt to each jar. With this canning, sorrel changes color immediately.

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2. Preserving sorrel with salt: This recipe is one of the simplest. Place the chopped sorrel in layers in jars and sprinkle with salt. Pour in cold water. Or mix warm water with salt, let it cool, and then pour sorrel in jars. Roll up the lids on the jars.

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3. Boil water, cool it to a warm state. Place the chopped sorrel in prepared jars. Pour salt - preferably a couple of teaspoons, such an amount per jar will not be felt at all. Fill with water and roll up the lids of the jar.

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I keep canned sorrel for the winter and do not explode.

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Canning sorrel is slightly different from the usual process of preparing herbs and vegetables.

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Sorrel for the winter

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I wash the sorrel (fresh and clean), dry it, then chop it finely across the bunch.
I put them in bags, tie them tightly and put them in the freezer for storage.
I make portioned bags so that I can use one package at a time.
I don’t defrost the package from the freezer afterwards, but immediately lower it into the prepared broth 5-7 minutes before it’s ready, so that the sorrel has time to thaw and boil in the hot broth.

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In winter, such a package of sorrel is a great find. And if there are still boiled mushrooms in the freezer... the green cabbage soup will turn out very rich and tasty.

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To avoid overcooking the sorrel in the soup.

To prevent tender sorrel from being overcooked during cooking, add it to soup or borscht just before the end of cooking. And as soon as the liquid boils, immediately turn off the heat.

Recipes for sorrel preparations for the winter.

Sorrel is a vitamin herb that delights us with its sour taste in the spring. It is in May and June that there is a lot of this greenery, so it is worth taking care of winter harvesting. So, you can delight your household with delicious green borscht and pies in winter.

Many housewives will be surprised how they can preserve sorrel without salt. In fact, this is possible and such banks will last until spring. The fact is that this weed contains a lot of acid, which is a preservative, preventing bacteria from multiplying.

Ingredients:

• Sorrel
• Boiled water

Recipe:

• Wash and sort the leaves thoroughly. You can cut them or leave them whole
• Pack the raw materials very tightly into the jar
• Fill the product with cold water and roll up the lid
• The jars must first be washed with soda and sterilized.
• Store the preparation in the cellar or refrigerator

Sorrel for the winter - preservation without salt: recipe

This is one of the simplest and most affordable harvesting methods. The fact is that when frozen, the product retains a huge amount of vitamins and microelements.

Ingredients and utensils:

• Sorrel
• Plastic bags
• Paper towels

Recipe:

• Sort through the leaves and discard any yellowed or diseased ones. Wash the raw materials thoroughly
• Place the sorrel on a paper towel and pat dry
• Cut off the stems and chop the leaves
• Pack the product into bags, releasing air from them
• Place in the freezer
• These greens can be used to make borscht, pies, and smoothies.

This is a universal way to store sorrel. It saves space in the freezer.

Ingredients and materials:

• 1 kg sorrel
• 50 g salt
• Paper towels

Recipe:

• Sort out the leaves and wash them in several waters. It is necessary that there is no dirt or debris on the green leaves.
• Spread the product on towels and let dry. Cut into small pieces and add all the salt.
• Use your hands to crush the greens a little and mix thoroughly, leave for 10 minutes. It is necessary for the juice to appear.
• Place the product in sterilized jars and fill with juice. Roll up the lids and store in the cold.

Ingredients:

• 1 kg sorrel
• 50 g salt
• 125 g vinegar
• Liter of water

Recipe:

• Wash and sort the leaves thoroughly, tear off the stems. Place the leaves on towels and let dry.
• Pack the leaves tightly into the prepared container. It needs to be sterilized and washed with soda.
• Pour water into a saucepan, add salt and vinegar. Boil a little and let cool.
• Pour the marinade over the sorrel and seal the jars. Store in a cool place.

This is the simplest method of preparation, since there is no need to wash and sterilize the jars.

Ingredients and utensils:

• Sorrel
• Banks

Recipe:

• Sort through the sorrel and tear off the stems. No need to wash greens
• Cut the greens into small pieces and place on a baking sheet
• Place the baking tray in the sun and stir the leaves from time to time
• When the greens are completely dry, place them in jars

Ingredients:

• 1 kg green sorrel leaves
• 50 g salt
• 50 ml vegetable oil

Recipe:

• Sort through the leaves and cut off the stems. Wash the raw material and let it dry
• Cut into small strips and sprinkle with salt. Remember with your hands
• Place the product in sterilized containers and fill with juice
• Pour a layer of oil on top. It prevents mold growth
• The jars can be rolled up or covered with a plastic lid. Store the product in the cold

The good thing about this recipe is that the product keeps well at room temperature.

Ingredients:

• 1 kg sorrel
• 50 g salt

Recipe:

• Wash and dry the leaves. Place on a towel
• Remove stems and cut into strips
• Add salt. When the greens release juice, compact them into a jar.
• Place the jars in a pan of water and simmer for 10 minutes after boiling.
• Roll up the containers

An unusual recipe with sugar for making pies.

Ingredients:

• 1 kg sorrel
• 200 g granulated sugar

Recipe:

• Wash and sort the leaves. Place them on a napkin to dry
• Tear the leaves with your hands and place in a bowl. Add sugar and stir
• Compact into jars and roll up. Store the product in the cold

To do this, you can use parsley, dill and onion together with sorrel. This aromatic seasoning will make the soup truly spring and tasty.

Ingredients:

• 1 kg sorrel
• Bunch of parsley
• Bunch of dill
• 200 g green onions
• 20 g salt

Recipe:

• Sort through the greens and remove damaged leaves
• Rinse it and dry it. Cut into small pieces
• Pour water into the pan and add salt. Submerge the greens and turn off the heat
• Keep the raw materials in boiling water for 10 minutes. Place in jars and pour over the marinade in which the greens were blanched
• Sterilize for 30 minutes and seal the jars

Sorrel is a vitamin and healthy product that will improve immunity in winter. In addition, it is a delicious seasoning for first courses and pies.

VIDEO: Sorrel for the winter