Is it possible to harvest sorrel for the winter. Preparation in a wooden barrel

Green borscht is a favorite spring and summer dish of many, and sorrel, which is an indispensable ingredient in this soup, contains many vitamins and other useful substances. Unfortunately, fresh sorrel is a seasonal herb, but you can always stock up this crop for the winter by canning.

In this article you will find detailed instructions for preserving sorrel for the winter, starting from harvesting and preparing raw materials, and ending with detailed recipes for preparing preparations from this tasty and healthy herb.

Sorrel for the winter - the right preparation

Most housewives begin to preserve vegetables, fruits and berries in August, when the mass harvest begins. However, things are a little different with sorrel: it is better to preserve it for the winter in spring or early summer, while the leaves of the culture are still young and juicy.

It's no secret that the most common garden sorrel has many useful properties. It is rich in proteins and carbohydrates, fiber and organic acids, as well as potassium and vitamins. The leaves of the culture are among the first to come to grips with spring beriberi, replenishing nutrient reserves after winter. This product is dietary and low-calorie. It is widely used in cooking, both fresh and dried, pickled and canned.

Of course, the most nutritious and useful are the young leaves that appear in the garden in early spring. But how to save this storehouse of useful substances? Here, canning comes to the rescue of housewives. So, if you already know about the beneficial properties of culture, but do not know how to save it, this article is for you. It describes in detail the features of harvesting and processing sorrel, and also contains some available recipes for preserving it in various ways.

There are a lot of recipes for canned sorrel, but we will consider only the simplest and most popular of them. But any preparations do not begin with the study of the recipe, but with the collection and preparation of raw materials.

Work on the preparation of conservation for the winter begins with sorrel, because it is the very first to appear in the spring in the garden, providing the human body with a whole complex of vitamins. It is very important to prepare it in time, before its leaves have grown old and have not had time to accumulate an excessive amount of oxalic acid, which is harmful to health. The canning process itself does not present any difficulties.

You will need much more time to prepare raw materials. It includes: collection of leaves, their washing, drying and grinding. The next preparatory step will be washing and sterilizing the jars. Only after that you will be able to start canning, the technology of which depends on the method you choose: with or without salt, by sterilization or freezing. Let's consider in more detail all the listed steps and describe all the necessary steps.

Sorrel harvesting

To make canned greens tasty and healthy, you need to properly harvest from the beds. To do this, you need to carefully cut the young leaves of the culture so that the cut is as close to the ground as possible. The collection of leaves for conservation begins in the spring, when the leaves grow up to 10 cm in length (Figure 1). This is due to the fact that at a later time the leaves become coarse, losing their taste properties and accumulating oxalic acid, which is not so good for health. The leaves are carefully cut with a knife, approximately at a distance of 4 cm from the ground, so as not to damage the growing point, because 3-4 crops per season can be harvested from one bush. You should know that cut greens cannot be stored for a long time, so they must be processed.

Note: The leaves are best placed immediately in a large bowl or pan. So it will be more convenient for you to sort out bad leaves or weeds that accidentally fell into the culture container.

First of all, sort through the greens, removing any weeds that have fallen, as well as yellowed, old or spoiled leaves. Then the sorrel must be thoroughly washed, after soaking it in cold water. In this case, all lumps of dirt, having soaked, can be easily removed. It is very important that no particles of soil remain on the leaves, because with them harmful bacteria that are unsafe for the body can get into your workpiece. Rinse the leaves under running water and lay them out on a flat surface to dry. In the future, it will be much more convenient if the canned sorrel is cut into small pieces. Therefore, before laying in jars, do not be too lazy to cut the leaves into arbitrary stripes. It is in this form that it will be ready for canning and subsequent use.

Figure 1. Procurement of raw materials

When you have collected the required amount of greenery and carefully examined the prey, you need to tear off the stems from each leaf. This condition is especially important if you have already collected mature plants. In such a culture, the stems are too hard, and after heat treatment and conservation, they will spoil the taste of the entire workpiece. In young leaves, the stems are still soft, so they can not be removed. After that, the leaves can be cut into arbitrary pieces and proceed to the washing of raw materials for conservation.

flushing

Even if you remove visible dust and dirt from the surface of the leaves after harvesting, this does not mean at all that the sorrel can be immediately sealed in jars without rinsing. The fact is that during the growth period, pathogenic microorganisms invisible to the eye that can harm health can accumulate on the surface of the culture. Therefore, before seaming, the raw materials must be thoroughly washed (Figure 2).

Proper washing of chopped greens is carried out as follows:

1. Pour water into three large bowls. It is desirable that the size of the containers correspond to the volume of your crop.
2. First, put the chopped raw materials in the first bowl and rinse thoroughly with water. After that, you need to gradually transfer the raw materials from the first container to the second. Do not try to grab as many leaves as possible at once: shift them a little: according to the volume that fits in your hand, at a time.
3. You can drain the water from the first bowl, and rinse the container itself. The product, which is in the second bowl, is thoroughly rinsed and transferred by handfuls to a third container of water.
4. In the third bowl, the procedure is repeated, and the already washed product is re-spread in the first bowl.

Figure 2. Proper washing of greens

When all the greens are back in the first container, it must be filled with water and the washing cycle repeated one more time. So you will be sure that there are no residues of dust, dirt or pathogens on the surface of the leaves.

How to close in banks

Sorrel can be preserved with or without salt. There is no significant difference between these recipes, since all such blanks are stored throughout the winter. In fact, the recipe for canning depends on personal preference.

Note: Some people prefer to cover these greens with salt, so that in the end they get a ready-made product that can be immediately added to borscht. But there is an opinion that such a product is too salty and not suitable for everyone. If you are canning these greens for the first time, we recommend using several methods at once to determine which one is right for you.

The technology of preservation in jars looks like this:

1. Take a large saucepan and fill it with plenty of water. On average, 100 ml of water should fall on 100 grams of raw materials.
2. When the water boils, start putting handfuls of greens into it, shaking off the remaining water over the bowl in which it was located.
3. After you put all the greens in a pot of boiling water, stir the mixture with a spoon. It will constantly float up, and you will need to constantly stir it so that each leaf is boiled in boiling water.
4. When greens are added, the boil slows down and gradually stops, so there is no need to reduce the fire. Just wait until it boils again and boil the raw materials in hot water for three minutes. After that, the pan can be removed from the heat.

Figure 3. Preservation of greens in jars

In advance, you need to prepare jars with lids: rinse and sterilize them. The containers should be placed as close as possible to the pan with the hot workpiece. You just need to pick up the green mass with a spoon and fill the jars, trying to make the mixture reach almost to the top of the neck. After that, the jars must be closed or rolled up with lids and turned upside down to cool (Figure 3).

For canning, you will need jars of small volume: from 200 to 500 g. For example, a 200-gram jar is enough to prepare a 2-liter borscht pan. It is not advisable to use dishes with a larger capacity, since the contents of an open jar cannot be stored for a long time even in the refrigerator. Prepared jars must be thoroughly washed with hot water and soda and sterilized. Covers for seaming also need to be held for some time in boiling water. Having done all the preparatory work, you can proceed to the canning procedure (Figure 4).

Figure 4. Preparing canning containers

Most often, sorrel is preserved with the addition of salt. In this case, chopped greens are laid out in sterilized jars and poured with boiled chilled water with a pinch of salt. Rolled cans are stored in a cool room. You can also salt the prepared raw materials at the rate of 30 g of salt per 1 kg of greens, slightly rubbing them together. The mass is tightly packed into sterilized jars, closed with scalded plastic lids and stored in a cool place, for example, in a refrigerator.

Additional Ingredients

To cook tasty and healthy green borscht in winter, sorrel can be covered with other ingredients, for example, with nettle and dill. To do this, the greens are prepared according to the instructions given above. Additionally, young nettles and dill are harvested, and these greens are washed in the same way.

All raw materials need to be finely chopped and put in one large bowl. Further actions will be the same as in the recipe above. The pot is filled with water at the rate of 100 ml of water per 100 grams of raw materials, and after boiling, they begin to put greens into it. The mixture should boil for three minutes, after which it can be decomposed into sterilized jars and rolled up.

Nettle and dill can be used as additional ingredients when harvesting sorrel. When picking greens, choose only young succulent leaves, remembering to use gloves to protect against stinging nettle hairs. All collected material is thoroughly washed in several waters, cut and boiled in boiling water for 3 minutes. The calculation of water and green mass is carried out 1: 1, that is, for every 100 g of greens, 100 ml of water will be needed. The resulting composition is poured into sterile jars, rolled up and left wrapped until cool. Since sorrel itself contains a large amount of acid, there is no need to add other additives responsible for the sterility of the product. Dressing for green borscht is ready.

In another old recipe, sorrel is combined with green onions and parsley in a ratio of 2: 1: 1. All greens are prepared in a way already known to you and are slightly salted to extract juice. The green mass is laid out in boiling water and languishes until a slight decrease in volume. Thus, we get greens in their own juice, which are tightly placed in a jar and covered with a lid.

Beet tops give originality to the prepared sorrel. The crushed ingredients are placed in equal amounts in jars and poured with hot water. At the same time, 1 tsp will be needed for 1 liter of water-beet-oxal mass. salt. Banks are twisted in the usual way. This blank is perfect as a filling for pies and pies. The combination of sorrel with celery and cilantro is also practiced. In any case, the ratio between sorrel and other herbs should be 10:5. That is, for 10 servings of sorrel, there should be 5 servings of other greens, for example, 3 servings of green onions and 1 serving of dill and parsley. The green mixture is simmered in 50 ml of boiling water until the greens change color. Then it is laid out in sterile jars and rolled up. Adding salt is not required, since the workpiece is perfectly stored due to oxalic acid, which is an excellent preservative.

Preservation of sorrel for the winter in jars without salt

The salt-free preservation recipe is considered the simplest, since only the greens and hot water are needed for harvesting. To do this, washed and chopped sorrel should be gradually poured into a pot of hot water, brought to a boil and boiled for 3 minutes. After that, the mixture can be immediately poured into sterilized jars and rolled up. Such a blank can be stored on a balcony or in a pantry until a new harvest (Figure 5).

If you do not want to mess with boiling water, there is an even simpler recipe for preserving these greens for the winter in jars without salt. To do this, prepare the greens and water. It should be poured into a saucepan and put to a boil. While the water is heating and boiling, you need to thoroughly rinse the leaves and cut them into arbitrary pieces. If you have little time, you can even not cut the greens, but roll them into jars with whole leaves.

Figure 5. Preparations for the winter without salt

You also need to sterilize jars and lids, and boiled water must be cooled to room temperature. When the liquid reaches the desired indicator, simply spread the raw materials into jars, fill with water and close the lids.

For opponents of the recipe with added salt, who do not like over-salted sorrel, we will tell you about alternative ways to prepare it. One of them is preservation with hot water. To do this, for every 100 g of sorrel, you will need 100 ml of water, which must be brought to a boil. Pre-cut greens are lowered into the boiled liquid and kept under water, waiting for the second boil.

Figure 6. Harvesting greens in a water bath

The sorrel mass is boiled for 3 minutes, then removed from the heat and laid out in prepared jars, closing them with metal lids. Rolled containers are turned upside down, wrapped and left to cool. Sorrel prepared in this way can be stored in a cool place all winter, using it to prepare various culinary goodies.

Note: This method also has opponents who claim that double-digested sorrel (during the preservation process and when making soup) does not have any useful properties. In any case, the choice is yours.

You can also cook greens for the winter without adding salt in a water bath (Figure 6). To do this, prepared sorrel is laid out in jars, filling them not to the very top. The jars are then placed in a pot of hot water. As the jars warm up, the leaves begin to give juice and settle. The vacated space is filled with the remaining leaves. Thus, the jars are filled to the top and rolled up with lids. With this method, a large amount of greenery is included in one jar.

Despite the fact that sorrel itself has a rich sour taste, it is sometimes customary to preserve it with the addition of vinegar. The purpose of such preservation is not to give the greens a richer taste, but to preserve the maximum of useful substances in the culture (Figure 7).

To prepare greens for the winter in this way, you will need the greens themselves, a liter of clean water, a tablespoon of salt and one hundred grams of ordinary table vinegar (nine percent).

Figure 7. Canning with Vinegar

Rinse the sorrel thoroughly and cut into pieces. Next, the raw materials are tightly packed in sterilized jars. Salt and vinegar are added to the water, the mixture is thoroughly mixed and the jars are immediately poured. The containers must be filled with water in such a way that the liquid almost reaches the neck, but at the same time completely covers the greens. After that, the jars are tightly closed with lids or rolled up.

Since, according to this recipe, the product does not undergo any heat treatment, and vinegar plays the role of a preservative, the greens retain not only all their nutrients and vitamins, but also a rich green color. At the same time, during storage, the jars do not swell or explode, and they can be stored not only in the refrigerator, but also in the pantry at room temperature.

Some housewives prefer to play it safe, and therefore canned sorrel with the addition of vinegar. The following recipe will be useful for them. For 1 liter of cold water, you need 1 tablespoon of salt and 100 g of 9% vinegar. Washed and cut leaves are tightly placed in sterile jars.

Salt and vinegar are added separately to cold water, everything is mixed. The resulting solution is filled with jars with green mass and immediately rolled up. The advantage of this method is that the sorrel is not amenable to heat treatment, and therefore does not change its color and taste.

How to preserve sorrel without water

Canning sorrel without water is called cold pickling. To prepare blanks according to this recipe, you only need fresh herbs and salt (Figure 8).

This recipe is also considered extremely simple, and is perfect for those who have harvested a rich crop of greens and do not want to waste time on preservation in the usual way. As with other recipes, you first need to properly prepare the product: rinse it thoroughly in several containers of water, and then randomly cut into small pieces.

Figure 8. Preparations for the winter without water

Further actions will be very simple: salt the prepared and chopped greens using 30 grams of salt per kilogram of raw materials. After that, the greens need to be kneaded with your hands so that the salt is absorbed into the tissues of the plant. Then you can simply decompose the mixture into pre-sterilized jars and close with plastic lids. Due to salt, which acts as a natural preservative, such blanks are well stored not only in cool rooms, but also at room temperature.

An even easier way to store fresh sorrel is to simply freeze it. To do this, the greens also need to be washed and cut, and then packaged in individual bags with a clasp in portions. But this method is only suitable for those who have a large freezer or a separate freezer.

How to preserve sorrel without sterilization

Many experienced housewives will agree that oxalic acid is such a strong preservative that sorrel harvesting for the winter can be carried out without sterilization, which in this case not only becomes useless, but also destroys the valuable substances contained in greens. Therefore, there are many simple recipes that allow you to preserve sorrel without the use of heat treatment (Figure 9).

Here are some of them:

1. Clean, crushed leaves are cut and tightly packed into a sterile jar, poured with cold boiled water, rolled up or tightly closed with a nylon lid. Store in a cool place.
2. Washed and chopped sorrel is placed in a prepared container and poured with boiling water. They wait until air bubbles come out, tamp the green mass, add water to the very top and roll up the cans. Such blanks can be stored even at room temperature.
3. Sorrel and dill are sorted, washed and chopped. At the same time, dill must be taken a quarter more than sorrel. Sorrel is packed into jars, sprinkled with dill on top. Greens are poured with cold boiled water and closed. Store in a cold place.

Figure 9. Harvesting for the winter without sterilization

The development of modern household appliances makes it possible to store sorrel by freezing or drying. When frozen, the plant completely retains all its beneficial properties and vitamins. Frozen greens can be stored for up to 2 years, provided that they are not thawed and then refrozen.

Freezing technology includes several stages:

1. Collection and preparation of green mass;
2. Thorough washing of leaves;
3. Grinding of raw materials;
4. Blanching greens for 1 minute, which does not affect the quality of the product;
5. Straining off excess liquid. To do this, the greens are taken out of boiling water with a slotted spoon and left for a few minutes to let the water glass.
6. Drying of raw materials;
7. Packing in plastic bags;
8. Transport to the freezer.

If necessary, the contents of the packages, without defrosting, are dipped into boiling broth when preparing first courses.

It is possible to freeze sorrel in other ways. For example, washed and dried leaves are smashed in a blender on mashed potatoes, which are laid out in small containers and sent to the freezer. Chopped leaves can also be packaged in containers, pour chilled boiled water and store at sub-zero temperatures. With any of the freezing methods, you will be able to preserve the appearance, aroma and useful properties of the product.

Another simple and easy option would be to dry the sorrel. To do this, the prepared leaves are washed and laid out in an even layer to dry. Dried leaves are stored in a glass jar with a lid.

When preparing half a glass of dry sorrel, pour 0.5 cups of boiling water, add 0.5 tablespoons of 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 mixture is used as a borscht dressing or sauce.

A simple homemade sorrel canning recipe is shown in the video.

Recipes for sorrel blanks for the winter.

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

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

Ingredients:

• Sorrel
• Boiled water

Recipe:

• Rinse thoroughly and sort out the leaves. 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
• Banks must first be washed with soda and sterilized
• Store the workpiece in the cellar or refrigerator

Sorrel for the winter - preservation without salt: recipe

This is one of the easiest and most affordable ways to harvest. The fact is that when frozen, a huge amount of vitamins and minerals is preserved in the product.

Ingredients and utensils:

• Sorrel
• Plastic bags
• Paper towels

Recipe:

• Sort the leaves and discard the yellowed and diseased ones. Wash raw materials thoroughly
• Place the sorrel on a paper towel and pat dry
• Cut the stems and chop the leaves
• Pack the product into bags, releasing air from them
• Place in the freezer
• Such greens can be used to make borscht, pies, 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 the leaves and wash them in several waters. It is necessary that the green leaves are free of dirt and debris.
• Spread the product on towels and let dry. Cut into small pieces and add all the salt.
• With your hands, remember the greens a little and mix thoroughly, leave for 10 minutes. Juice needs to come out.
• Place the product in sterilized jars and fill with juice. Roll up with lids and store refrigerated.

Ingredients:

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

Recipe:

• Thoroughly wash and sort the leaves, tear off the stems. Lay the leaves on towels and let dry.
• Tamp the leaves tightly into the prepared container. It must 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 roll up the jars. Store in a cold place.

This is the easiest way to prepare, since there is no need to wash and sterilize the jars.

Ingredients and utensils:

• Sorrel
• Banks

Recipe:

• Sort the sorrel, tear off the stems. Greens do not need to be washed.
• Cut the greens into small pieces and sprinkle on a baking sheet
• Put the baking sheet in the sun and stir the leaves from time to time
• When the herbs are completely dry, arrange them in jars.

Ingredients:

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

Recipe:

• Sort 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
• Arrange the product in sterilized containers and pour over the juice
• Pour a layer of oil on top. It prevents mold growth
• Banks can be rolled up or closed with a plastic lid. Keep workpiece cold

This recipe is good because the product keeps well at room temperature.

Ingredients:

• 1 kg sorrel
• 50 g salt

Recipe:

• Wash and dry the leaves. Lay out on a towel
• Remove stems and cut into strips
• Sprinkle with salt. When the greens start juice, tamp into a jar
• Put the jars in a pot of water and simmer for 10 minutes after boiling
• roll up containers

An unusual recipe with sugar for making pies.

Ingredients:

• 1 kg sorrel
• 200 g granulated sugar

Recipe:

• Wash and sort out the leaves. Lay them out on a paper towel to dry.
• Tear the leaves with your hands and place in a bowl. Sprinkle with sugar and stir
• Tamp into banks and roll up. Keep workpiece cold

To do this, along with sorrel, you can use parsley, dill and onion. This fragrant 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 a saucepan and add salt. Immerse the greens and turn off the heat
• Keep raw materials in boiling water for 10 minutes. Arrange in jars and pour over the marinade in which the greens were blanched
• Sterilize 30 minutes and roll up 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

Usually the usual borscht or cabbage soup with sorrel is prepared in spring and summer, when the question of where to get certain ingredients does not arise. Each housewife has her own "signature" recipe, but any of them will definitely contain sorrel. In winter, finding fresh sorrel is not realistic, so if you want to eat full-fledged first courses in winter, take care of harvesting this greenery for future use in advance.

Sorrel is a perennial herbaceous plant widely used in cooking as a vegetable crop, as well as in medicine as a medicine. There are a large number of species of this plant, but for borscht and cabbage soup, leaves of sour sorrel, or wild horse sorrel, are used.

Harvesting sorrel for the winter is possible in several ways. Sorrel for the winter in jars can be prepared by first drying its leaves. To do this, they are washed, cut into strips and laid out in an even layer in the air. After a few days, the sheets can be collected and closed in jars with plastic lids. So sorrel is stored for several years. The second way to harvest sorrel for the winter without salt is freezing. Before that, the sheets are washed, sorted out, folded into plastic bags and placed in the freezer.

There are several more ways to harvest sorrel for the winter with salt.

Such a preparation will be stored for more than a year, but when cooking borscht, you need to remember that there is no need to throw salt into the pan. There are several salting recipes. It is also very common to preserve sorrel for the winter. The shelf life of such a product will be about 2 years. Harvesting sorrel in this way is necessary in accordance with a specific recipe, because. they use different spices, different heat treatment methods, etc.

Harvesting sorrel for the winter at home is a thankful task, because in winter, having tasted the taste of summer borscht, you will say “thank you” to yourself for not being too lazy to make this preparation. Many people do this, prepare sorrel for the winter too, you don’t need to invent recipes, they are there and have proven themselves well. And the best sorrel recipe for the winter is the one that you like the most and fit in your kitchen.

Now you know how to freeze sorrel for the winter, how to preserve or dry it, or rather, how to save sorrel for the winter for your culinary experiments.

But we, nevertheless, will give a few more tips from experienced craftsmen on how to prepare sorrel for the winter:

Sorrel has enough of its own acid to not use any other preservatives except salt;

The optimal volume of cans for preservation is 0.5 liters. That is how much sorrel is needed for one pot of borscht;

For flavor, add a little dill to the sorrel during preservation;

Canned sorrel is added to borscht at the end of cooking so that it reaches the broth;

It is necessary to harvest sorrel absolutely clean, to control this indicator, before storing it, it must be again filled with water and left for an hour;

For conservation, both containers and lids for them must be sterile;

It is very convenient when portions of the workpiece (jars, packages, etc.) correspond to one pot of soup or borscht.

Sorrel is an extremely useful herb for consumption, and, with proper harvesting for the winter, it does not lose its beneficial properties at all. The best recipes for harvesting sorrel for the winter are collected on the pages of our website in this section. But separately I would like to talk once again about the composition and benefits of this plant, which the people often call the "king of spring".

Sorrel received its poetic folk name due to the fact that one of the first appears in the spring on the beds. It immediately pleases with an excellent delicate taste with a slight sourness. Oddly enough, but sorrel is the closest relative of buckwheat. In appearance, of course, they are not very similar, but here they bring great benefits to the body. Be sure to eat sorrel in season and in winter to improve health, preserve youth and beauty.

Be sure to consider sorrel blanks for the winter, the recipes for which can be found on our website. After all, the young leaves of this plant have a unique composition. Most of all they contain vitamin C and K, there are also essential oils, several types of useful acids. Again, sorrel contains a large variety of mineral elements, including magnesium, phosphorus, calcium, and even iron.

When preparing sorrel for the winter, make the best preparations (see recipes) without salt. With such preservation, it will be possible to use sorrel not only for food, but for medicinal purposes. For example, in folk medicine, it is recommended to eat this green to get rid of scurvy, to cope with beriberi and anemia. The high content of vitamin C in sorrel helps the body absorb iron more easily, raise hemoglobin in the blood. In large doses, sorrel is a laxative, and in small doses, it is an excellent tonic.

As you can see, eating sorrel in any season brings only positive bonuses and results to the human body. Thanks to this herb, digestion is normalized, sorrel is extremely useful for people with gastritis with increased acidity of gastric juice. In general, be sure to take care of harvesting sorrel for the winter so as not to know health problems and strengthen immunity.

24.10.2017

Sorrel with vinegar for the winter

Ingredients: sorrel, salt, water, vinegar

A simple but necessary sorrel preparation for those housewives who often cook green cabbage soup or light vegetable soups. Having closed a couple of jars of canned sorrel, in winter you can cook a hot dinner without any hassle.

Products for the recipe:
- sorrel - bunch,
- water - half a liter,
- 30 g of salt,
- 10 ml of vinegar 9%.

28.10.2016

Sorrel for the winter in jars

Ingredients: Salt, sorrel

If you love sorrel, then you should definitely pickle sorrel for the winter. The sorrel turns out very tasty. It can be used anywhere you like.

Ingredients:

- 1 kilogram of sorrel leaves,
- 2 tablespoons of salt.

15.07.2016

How to properly and simply freeze sorrel for the winter

Ingredients: sorrel

We are preparing an excellent vegetable preparation for the winter - frozen sorrel at home. In this way, you can harvest not only greens, but also any vegetables, fruits, mushrooms. It is worth taking note of the recipe, it will definitely come in handy.

Ingredients:
- fresh sorrel,
- food bags.

22.04.2016

Harvesting sorrel for the winter without salt

Ingredients: sorrel, water

Have a rest over the winter from canning? All. Spring has come and it's time to open a new season of blanks. to begin with, we suggest that you save the first green - sorrel. It can be salted and dried. But we suggest you preserve it without salt.

For the recipe you will need:
- sorrel - 1 bunch,
- water.

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, a lot of tannins, as well as micro and macro elements - potassium, magnesium, iron, calcium ... The healing 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, sour leaves were tasted some 200 years ago. Therefore, sorrel is most often associated 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, added to bread to give a subtle sour flavor.

This is a great opportunity to stock up on vitamins for the whole winter. Sorrel can be frozen, salted, canned without salt, in its natural form, or prepared as semi-finished products for cabbage soup. Some housewives do not grow sorrel on their plot, preferring to collect wild sorrel - it is more fragrant and sour. But not everyone has the opportunity to go to protected places for a quiet hunt for sorrel. Therefore, a bed with sorrel makes us happy with fresh sour leaves for the whole summer. There are more than 50 varieties of sorrel cultivars - there are plenty to choose from!

Salted sorrel for the winter

To harvest sorrel for the winter in this way, you will need a wooden tub. Rinse the sorrel, sort it out and dry it on a towel. Fold in a tub, sprinkling with salt (at the rate of 30 g per 1 kg of sorrel), cover with a circle and put oppression. When the sorrel falls, report fresh. Keep the tub in the cellar. Before use, sorrel should be washed, chopped and put in a dish shortly before readiness.

Canned sorrel for the winter

For 900 g of sorrel, take 100 g of salt. Rinse and sort the sorrel, then blanch it in boiling water for 3-5 minutes. Wipe 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. Rinse, sort out the sorrel, dry on a towel. Finely chop the sorrel and place in jars, sprinkling with salt and tamping. Close jars with lids and store in a cool place.

Sorrel natural

Prepared sorrel leaves blanch for 4-5 minutes. Arrange in jars and sterilize for 30-40 minutes. Roll up.

Sorrel puree with salt

For 1 kg of sorrel, take 30 g of salt. Rinse the sorrel, sort it out and dry it on a towel. Pass the sorrel through a meat grinder and mix thoroughly with salt. Fill the sterilized glass bottles with a funnel and fill with melted fat. Cork the bottles with corks and store in the cellar in a horizontal position. This puree serves as a dressing for first courses or the basis for making sauces.

Canned sorrel with herbs

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

Cooking:
Rinse the sorrel and herbs, sort and finely chop. Put in an enamel pan, salt and cover with boiling water. Boil for 10 minutes and spread hot. Cover with lids and sterilize for 20 minutes. Roll up and leave in the same water to cool.

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 pot of boiling broth in which the potatoes have already been cooked. Potatoes must be cooked completely, otherwise the acid contained in the sorrel blanks will not allow it to boil, and it will be tough.

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.

Cooking:
Rinse the greens, sort and finely chop. Peel the parsley and celery roots, boil in boiling water for 15 minutes, cool in cold water and cut into strips. Onion cut into half rings. Put everything in a saucepan, add water at the rate of ½ stack. per 1 liter, salt and cook for 10 minutes from the moment of boiling. Pour into 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, boil for 10 minutes and serve. You can add boiled eggs and sour cream to the cabbage soup.

Shchi with garlic greens

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

Cooking:
Rinse the greens, sort and chop. Put in a saucepan, add water, salt, put on fire and boil from the moment of boiling for 5 minutes. Pour hot into sterilized jars and roll up.

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

Cooking:
Rinse the greens and finely chop. Put 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 roll up.

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

Cooking:
Chop the washed and sorted greens, put in a saucepan, salt, 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 arrows of garlic,
50 green parsley,
1 stack water,
5 g salt.

Cooking:
Rinse the greens, shake off the water and chop finely. Put the greens in a saucepan, add water and salt. Bring to a boil and cook for 5 minutes. Spread 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 preserved 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.

Frozen green mix "Vitamin"

Take sorrel and nettle greens in a ratio of 2: 1, rinse and cut. Mix greens, place in plastic bags and freeze.

Dried sorrel

Rinse the young sorrel leaves thoroughly, sort them out and place them on tablecloths. Dry in a dark place and store in sealed jars. Dried sorrel is applied as follows: pour about ½ stack of dry sorrel into ½ stack. boiling water, add ½ tbsp. oil and simmer over medium heat until soft. Then pour in 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 cook many different dishes from fresh and canned sorrel. Sorrel blanks 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, so you save more vitamins. Not too salty sorrel blanks can be used to make casseroles, soufflés, sauces and fillings for pies.

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

Cooking:
Stew chopped sorrel in oil along with chopped onion. Add flour, pour in broth and cook, stirring, until thickened. Add sour cream and spices. Fresh sorrel can be replaced with canned, only it will need to be taken 2-3 times less.

Ingredients:
1 melted cheese
5 tbsp mayonnaise,
2 tbsp crushed sorrel,
4 tbsp water.

Cooking:
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.

Cooking:
Boil the sorrel in salted water or broth and cool. Add chopped green onion, cucumber, chopped protein and grated egg 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.

Cooking:
Heat the oil, fry the flour and put the sorrel in it. Stew for 3-4 minutes, pour in sour cream, stirring constantly, add grated cheese and salt (if necessary). Cool the mass slightly, stir in the yolks and whipped whites. Mix gently and pour into a greased mold. Drizzle with butter on top, sprinkle with cheese and put in a hot oven for 40-60 minutes.

Sorrel casserole

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

Cooking:
Rinse the sorted sorrel and boil it. 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, mix and salt. Lay the slices of toasted white bread on the bottom of the mold, lay out the 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 should not get involved in sorrel either.

Bon appetit!

Larisa Shuftaykina