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A storehouse of vitamins - there’s no other way to describe sorrel, which occupies a very small corner summer cottage. Vitamins of group B, A, C, E; acids – oxalic and ascorbic; as well as calcium and magnesium, potassium and iron. Therefore, by preparing sorrel for the winter, the housewife provides her household with not only tasty, but also very useful product. How to freeze sorrel, preserve it with or without salt, and how to prepare the filling for pies will be discussed in this article.

The best ways to prepare sorrel for the winter

Recipe 1

Carefully sort out the cut greens, remove yellowed damaged leaves and weeds. Rinse very well, drain and place on a kitchen towel to dry excess water.

Then the sorrel should be coarsely chopped and blanched. To do this, pour water into a saucepan, put it on fire, and after boiling, put the sorrel in it. In just 30 seconds, the sorrel greens will turn olive green. Now you need to turn the flame to minimum and start filling the jars.

It is best to use containers with a volume of 0.5 liters or less, so that winter period the opened can could be used in one go.

Pour boiling water in which the sorrel was blanched into a container filled to the shoulders (so that it overflows) and immediately seal.

Lids also need to be sterilized. Closed jars are checked for leaks by turning them upside down and cooled in this form. The workpiece is stored well even at room temperature.

Another recipe for preparing natural sorrel. You don’t need salt, sugar, or even vinegar.

Recipe 2

The cooking method is very simple. Sorrel is not subjected to heat treatment and retains its taste.

To work you will need:

- - cutting board and sharp knife
  - jars with screw caps, volume 0.5 l or o.25 l
  - boiled water at room temperature
  - sorrel

big amount

Now the drained greens should be cut into pieces of arbitrary shape, as a housewife usually does to prepare green cabbage soup or salad.

The jars in which the greens will be placed must be sterilized. The same goes for lids.

The sorrel is poured into containers, compacting each portion tightly. You can use a wooden masher or a spoon (also wooden), or you can just crush it with your hand.

Now you should pour water into the filled jar. Gently, in a thin stream, while crushing the greens. This will allow the air remaining between the pieces of sorrel to be expelled. Very little water will go into the jar, but it should be flush with the top edge of the jar neck. In this form, it is immediately screwed on. Sorrel can be stored without salt for more than a year, while maintaining freshness.

This preparation is universal. It can be used for soups and salads without the risk of oversalting the dish. For sweet baked goods you will need to add sugar.

By the way, the petioles that were trimmed at the beginning of preparing sorrel without salt can be crushed in a blender and frozen. A small portion of this puree will add sourness to borscht or sauce. It is added to the soup just before turning off.

SORREL for the winter: just add water

Preparing sorrel with salt is not much different from the previous recipe.

Washed sorrel leaves must be cut into strips or pieces - as you like - and placed in sterilized half-liter jars. The greens are compacted to avoid voids between the product. Sprinkle a teaspoon of salt on top. Salt should be ordinary, rock salt, without any additives. Now you need to pour boiled water room temperature. You should pour carefully, lightly pressing the leaves with a wooden spoon so that they do not float up. Having filled the container with water flush with the edges, it is immediately sealed and sent for storage.

Sorrel with green onions

Sorrel can be prepared in a mixture with other herbs. This preparation is ideal for green borscht or salad.

Ingredients:

fresh sorrel greens – 450 g
feather green onions– 450 g
young dill – 220 g
parsley leaves – 220 g
kitchen salt without additives – 80 g

A wonderful preparation that saves the housewife time on preparing lunch or dinner.

All greens must be carefully sorted, washed and allowed to dry, spreading out thin layer on a towel. Then all the components are crushed into small pieces and placed in a cup. Sprinkle salt on top and mix, lightly pressing down the mixture. Mechanical impact on greens will speed up the release of juice.

Half-liter jars are kept in low-boiling water for 15 minutes, and liter jars for 25 minutes. After time, the jars are sealed, cooled, turned upside down, and sent to the cellar for storage.

To avoid unpleasant consequences preparing sorrel for the winter, it should be carefully washed. This applies to all recipes, without exception. Damaged and yellowed leaves are removed. Workpiece containers and lids are properly washed and sterilized.

The housewife will need sorrel and sparkling water. Just sparkling water, no flavorings. It should be refrigerated before use. The sorrel is cut into pieces and placed in the prepared container as tightly as possible. Then fill it with sparkling water and immediately roll it up. The bottle of soda must always be kept closed so as not to lose the flavor of the product - the gas bubbles.

The sequence of actions is as follows.

First, fill the jars with sorrel until all the cutting is finished.
Then fill one of them with soda,
screw on a bottle of water and roll up the jar.
And so on. It is very convenient to work with four hands.

All useful material When prepared in this way, sorrel is preserved, and dishes prepared with it give the impression of using fresh herbs.

Harvesting sorrel for the winter: video

So that you can enjoy pies (or pies) with sorrel in winter, you should take care of this in summer. The preparation with added sugar will serve as an excellent filling for any baked goods.

Wash the jars thoroughly and sterilize.
Cut the washed and dried sorrel into small pieces.

For 1 kg of greens you will need 200 g granulated sugar. The sorrel is packed tightly into jars, alternating it with layers of sugar. Upper layer must be sugar. Store this preparation in the refrigerator. But it will justify its place when, on a winter evening, pies reminiscent of summer appear on the host’s table.

Drying sorrel

If there is a lot of sorrel, but there is no time for preparations, you can dry it. The main condition is the absence of direct sunlight.

Cut sorrel leaves are washed and yellowed and damaged parts of the plant are removed. Dry on a towel or sieve. Next, the greens are chopped and laid out in a thin layer on paper in a well-ventilated and warm room. The cuttings must be constantly stirred so that drying occurs evenly. But it is also important not to overdry the sorrel, otherwise it will crumble and turn into dust. Store dried sorrel in paper bags or glass jars.

A very simple option for preparing sorrel for the winter. You can freeze either chopped greens or the entire leaf.

Before placing sorrel in the freezer, it is washed and dried. Then they are cut and placed in containers. Can be used plastic bags. After placing the sorrel in the bag, you need to roll it tightly, thus removing excess air. This, in turn, leads to a decrease in the volume of the convolution.

You can also freeze a mixture of greens by adding dill, parsley and green onions to the sorrel.

Containers should be small, for one preparation. The same principle applies to freezing in bags. Portions are made based on one pan of borscht. An important advantage of freezing is simplicity.

If the sorrel leaves are washed, then putting them in the freezer takes a few minutes. In addition, frozen greens retain the maximum amount of nutrients.

How to freeze sorrel: video

Yes, yes... You can make jam from sour sorrel, which is often removed from garden beds as weeds. Its taste is unusual and is somewhat reminiscent of the taste of apple jam. You have to be a real gourmet to appreciate this type of sorrel preparation.

Calculation of ingredients for preparing sweet delicacies

For every 500 g of greens, you need to take 400 g of granulated sugar and 30 ml of water.

Processing sorrel and making jam:

Wash the sorrel thoroughly in several waters, remove yellowed leaves and petioles.
Shake off excess water, and spread it on a towel and let it dry.
Then cut it into cubes or strips and put it in a pan. The bottom of the pan should be thick, this protects the jam from burning.
Water and sugar are also added here. When cooking, the product should be stirred frequently, and the cooking time depends on the desired thickness of the finished product.

If the housewife intends to roll up the jam, then it is laid out hot in clean and dry jars and sealed.

Adding a pinch ground cinnamon you can change the taste of the finished product. This can be done at the very end of cooking. The cinnamon jam is left to simmer over low heat, covered, for a few more minutes.

Sorrel and orange jam

Ingredients:

sorrel – 500 g
granulated sugar – 400 g
water – 30 ml
lemon acid- on the tip of a knife
orange – 1/2 part

Clean sorrel leaves are finely chopped with a knife. Half an orange is minced in a meat grinder. The ingredients are placed in a saucepan and mixed. Cover with sugar, add a tablespoon of water and citric acid. The mixture must be boiled for about 15 minutes. Place hot into clean, dry jars and roll up.

You will need 500 g of sorrel and 1 glass of honey.

The leaves are washed, allowed to dry, separated from the petioles and cut. The chopped sorrel is poured into a saucepan, poured with honey and stirred. Cook the jam over low heat until thickened. Pour into jars and put away in the cellar until winter.

When you decide to make sorrel jam, you should think about the container in which it will be cooked. Because of large quantity For acids in sorrel, preference should be given to an enamel basin or stainless steel pan.

All types of jam can be used as a filling for sweet pastries or for sandwiches and toast.

Be sure to prepare sorrel for the winter - vitamins will be at hand in winter!

Don’t pay attention to the length of the stems; sorrel jam will be “leafy”. Green leaves should be young and sour. Yellowed and spotted sorrel should not be used.

The leaves are sorted and the stems are cut off. Sorrel stalks can be chopped and frozen in small bags to add sour greens to borscht in winter.

The leaves are washed. They can be very dusty, so you can’t just rinse the sorrel: unwrap and wash all the leaves.

The washed greens are shaken off and transferred to a cutting board. Sorrel leaves are cut into ribbons, the thickness of the strip is half a centimeter.

Green sorrel ribbons are poured into the pan.

Add citric acid. Oxalic acid is enough for long storage preparations, and citric acid is needed to create a dessert flavor. Lemon-sugar syrup will transform sorrel from a soup green into an exotic dessert.

Add sugar. Sometimes cinnamon sticks and star anise are thrown into sorrel jam. But the spices will suppress the original sorrel flavor.

Measure out the water and pour it into the pan.

Sorrel jam is placed on low heat. Time is recorded from the moment of boiling. The jam will be ready in 15-20 minutes.

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A sterilized jar is filled with hot sorrel jam. The leaves will darken, the syrup will be transparent green and gain some viscosity.

Screw on the sterile lid and take the cooled jam to the cellar.

Sorrel jam can be stored for 12 months.

Yes, I hasten to surprise and shock you. We are used to making jam from berries and fruits. and then suddenly sorrel. But the sorrel jam turns out to be very tasty, with a slight sourness, slightly reminiscent of apple jam, but richer and more original.

Ingredients:

Fresh sorrel - 250 grams;
water - 1 tablespoon;
ground cinnamon - 0.5 teaspoon;
sugar - 150 grams.

Step-by-step recipe for jam from sorrel

Wash the sorrel well and cut it into thin strips, just the leaves themselves, without the hard stem.
Mix the sorrel with sugar and water and place in a bowl for making jam.
Bring to a boil and cook the sorrel jam to the desired thickness, add cinnamon at the end of cooking.
Then put the jam into a sterilized jar.

It’s very tasty to serve pancakes with sorrel jam, stuff pies and buns with it.

Take the prepared puff pastry, roll out 2 layers, spread the sorrel jam, cover with the second layer and into the oven. Brush with egg 5 minutes before cooking and sprinkle sugar on top. It turns out incredibly delicious!

Have the most delicious preparations, and bon appetit!