Sorrel soup for the winter harvest. Sorrel for the winter the best recipes for blanks

As you know, winter does not please us with a variety of products, but the body, despite this, still requires a bright menu. What to do? Homework comes to the rescue. In this article we will tell you how you can prepare sorrel for the winter. Agree fragrant. green soup is still able to bring fresh notes to a boring winter diet. In addition, the harvesting process itself will not require you to special costs time, effort, and even more money.

In winter, you can make a soup beloved by many from harvested sorrel, add it to a salad, and even use it as a filling for pies.

1. It is best to close sorrel for the winter in small jars - the best option for a capacity is 0.5 liters. One such jar is enough for a pot of fragrant soup.
2. To make the workpiece more fragrant during preservation, add to the sorrel a small amount of dill.
3. How to make the most tasty soup? To do this, canned sorrel must be added at the end of cooking so that it comes to a boil in the broth.

If you harvest sorrel for the winter according to all the rules, then the difference in taste between fresh and canned product you don't feel. Therefore, follow the recommendations and enjoy the taste of summer throughout the year.

Cooking rules

Harvesting sorrel for the winter at home can be done in different ways.

• Firstly, leaf vegetable can be frozen. What does that require? Just free space freezer.
• Secondly, sorrel can be preserved for the winter. With this method, the issue with the lack of space that is needed to store the frozen product is solved.

Before moving on to the recipes, it is necessary to give a few tips.

1. Some housewives of sorrel can be sterilized during canning. But since it contains oxalic acid, then this procedure can be dispensed with.
2. Before you prepare sorrel for the winter, you should Special attention pay attention to the purity of the main product - it is thoroughly washed and sorted out so that not a single bacterium from the soil gets into the jar.
3. Preservation containers must be sterile. This applies not only to jars, but also to lids.
4. For convenience, the leaves are not placed in jars entirely, but cut into small pieces.

Recipes

So, we bring to your attention several recipes by which you can prepare sorrel for the winter.

With vinegar

Prepare ingredients:

• fresh sorrel;
• 1 liter of water;
• 1 tablespoon of salt;
• 100 ml table vinegar.

Cooking process.

1. Finely chop the leaf vegetable with a knife, put in jars and crush.
2. In a separate container, combine vinegar, water and salt, mix.
3. Pour sorrel with marinade, roll up jars.

This is one of the most delicious ways, which helps to prepare sorrel for the winter for soup.

Salted sorrel

Prepare ingredients:

• fresh sorrel;
• salt;
• water.

Cooking process.

1. Finely chop the vegetable.
2. Lay the prepared greens in jars, sprinkling each layer with salt.
3. Bring water to a boil, cool and fill jars with it, roll up.

This harvesting method is suitable for lovers of salted sorrel.

Without salt

Prepare ingredients:

• fresh sorrel;
• water.

Cooking process.

1. Soak vegetables in cold water and finely chop.
2. Put the vegetable in sterilized jars with a capacity of half a liter.
3. Bring water to a boil, pour over the sorrel and quickly roll up.

Freezing sorrel

To freeze sorrel for the winter, there is no need to apply any special efforts. The technology is quite simple:

• fresh leaves are sorted out, discarding flower arrows and blades of grass;
• vegetables are washed in in large numbers cold water;
• large leaves are cut across, small ones are whole;
• then the greens are immersed in boiling water for about a minute - during this time the color of the leaves will change to dark olive, but this will not affect the quality of the product;
• sorrel is taken out of boiling water with a slotted spoon and left for a few minutes to drain excess liquid;
• leaves can get a little wet paper towel and then place in plastic bags.

Advice! It is convenient when the portion in the package corresponds to the volume of one pot of soup!

Sorrel can be frozen in another way. Green leaves, as usual, are sorted out, washed and dried on a towel. After that, the product is interrupted in a blender and the resulting puree is laid out in small containers.

And the third method - the vegetable is finely chopped, packed in containers and poured chilled boiled water.

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

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 ... Medicinal properties 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, and here in European cuisine sorrel is added to warm salads And meat stew, 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 in kind, or prepare semi-finished products for cabbage soup. Some housewives do not grow sorrel on their site, 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 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. Using a funnel, fill the sterilized glass bottles 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 greens

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. Fold in 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 boiling water. meat broth, boil for 10 minutes and serve. You can add to soup boiled eggs and sour cream.

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 sorrel retains maximum amount vitamins. Freezing is suitable for those who have a freezer. Dried sorrel must be stored in a dry cool place, making sure that the sorrel does not get damp.

Frozen green mix "Vitamin"

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

Dried sorrel

leaflets young sorrel Rinse thoroughly, sort and lay out 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.

From fresh and canned sorrel, you can cook many of the most different dishes. Sorrel blanks for the winter are excellent vitamin dressing To winter soups, scham and borscht. Try to add canned sorrel at the very end of cooking, so you save more vitamins. Not too much salty blanks from sorrel 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 processed cheese,
5 tbsp mayonnaise,
2 tbsp crushed sorrel,
4 tbsp water.

Cooking:
Rub on fine grater processed cheese 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 pureed 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. Simmer for 3-4 minutes, pour in the sour cream, stirring constantly, add grated cheese and salt (if needed). Cool the mass slightly, stir in the yolks and whipped whites. Mix gently and pour into a greased mold. Drizzle oil on top, sprinkle with cheese and place in 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, fried on butter flour, mix and salt. Lay slices of toasted white bread on the bottom of the form, 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

Canning sorrel. Sorrel recipe - preparations for the winter May 12th, 2011

I have already started doing preparations for the winter y. First on the list for canning I always go sorrel. It so happens that I always close it in May - early June, while it is young, beautiful and green.

Canning sorrel. Sorrel recipe - preparations for the winter

I have several ways canning sorrel for the winter: very simple. The most time-consuming in this process is obtained - it is to sort out and cut the sorrel. Once I came across a recipe on the Internet, in which sorrel was offered to be sterilized. Honestly, it made me laugh. After sterilization, you will get just porridge-baby. You need to know that there is enough acid in sorrel, which perfectly preserves it without any additional heat treatment.

As I wrote in one of my articles "Products are werewolves, or what harm to health causes food" greens retain a lot of viruses and bacteria that can get into food along with the soil contained on greens. That is why its preliminary and thorough processing before use is important.

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

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

We carefully sort out the sorrel to remove all weeds.

Then we cut the sorrel arbitrarily, i.e. How do you like. I cut the leaves themselves and grab half the length of the stems, since it seems to me that they contain the largest number acids.

Some of my friends even close the sorrel with whole leaves. But it seems to me that it’s not very convenient, it’s better to tinker first, and then use it already finished product: when you open a jar and immediately pour the contents into borscht.

Pour canning lids boiling water for 5 minutes.

We put the chopped sorrel in a jar, tamping as desired.

It remains only to fill them with water and roll up the lids.

Here are a few ways to preserve sorrel for the winter:

1. Sorrel canning hot water : pour boiling water into a jar of sorrel, wait a bit for the bubbles to come out, add water to the neck and simply roll up the lid. You can add half a teaspoon of salt to each jar. In this case, the sorrel immediately changes color.

2. Canning sorrel with salt. This is the easiest way. We put the sorrel in jars and sprinkle the layers with salt and pour cold water. You can simply pour cold water mixed with salt. We roll up the jars with lids. But I don’t like this method, because the sorrel turns out to be salty and you need to remember this when you cook.

3. Canning sorrel with chilled boiled water. My favorite method, which I often always use. For this method, boil water in advance and cool it to room temperature.

We prepare jars, lids and sorrel, as described above. We put sorrel in jars. Add a couple of pinches of salt to the jar and fill with boiled chilled water. We roll up the jars with lids.

I have canned sorrel for several years without exploding.

Bon appetit and easy and tasty canning!

Last year, harvesting sorrel for the winter without salt was a real discovery for me. It turned out that fresh herbs can be put into jars without heat treatment, and they are perfectly stored, and borscht turns out to be just as tasty and fragrant as in summer. So today I will share a proven and reliable way to prepare sorrel for the winter without salt, vinegar, blanching, how to keep it fresh. The recipe is very simple, no more difficult than . It is quite possible to cope with a large batch of green leaves in an hour by preparing several jars for winter borscht and soups.

Recipe for harvesting sorrel for the winter

We will need:

• bunches of young sorrel;
• jars with screw caps;
• boiled chilled water;
• sharp knife.

Sorrel for the winter without salt, recipe with photo

Only leaves will go into this blank. I cut off the stems immediately, without untying the bundles. You can grind the stems with a blender, freeze the puree and add to ready soup before shutdown. Here is such waste-free production. Take note of this advice sorrel puree remarkably acidifies first courses and sauces.

I fill the sorrel leaves with water, change three or four times, until all the dirt is gone with the water. I spread it in a colander, shake it. I let it run.

I collect a large bunch, cut into strips as usual for green borscht or soup.

I keep the jars over the steam, although probably in this case sterilization is not necessary. But just in case, I warm it up for a few minutes. Then I take a handful of chopped greens, pour it into a jar, tamp it down, stuff it very tightly. I fill it to the brim so that there is no void.

Before you close the sorrel for the winter, you need to add water to the jar, it will go in quite a bit. I boil water in advance, I cool it. I pour in a thin stream, crushing the sorrel to fill all the voids and cover the leaves on top, flush with the rim. I close the lid immediately.

I put a few jars in the fridge most sent to storage. Last year, blanks were stored at room temperature, nothing spoiled, there was no foreign smell and taste. You open it - and the greens are fresh! You can also put dill for flavor, but do not mix with sorrel, but pour a layer on the bottom.

It's so easy to close the sorrel for the winter at home. If you make different seamings, then each one needs to be signed in order to know where everything is and not to spoil the soup when cooking. They say that you can store sorrel in jars without salt for two to three years, because of the large amount of natural acid, it does not need any preservatives. I can’t say if this is so, I didn’t check it, we used up everything, by the spring there was nothing left. From own experience I can say that harvesting sorrel for the winter without salt is exactly stored for several months.

To use useful greens V cold period, you can prepare sorrel for the winter different ways. Indeed, in its composition, scientists discovered a large amount of vitamins (the most famous are C, K, B1), carotene and minerals. endure long term storage of this plant is helped by various essential oils and acids, including oxalic, which gives a characteristic sour taste green leaves. She is also good preservative.

To the attention of practical housewives - a selection of the simplest and most quick recipes to help keep everything useful material 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 delicious stuffing from sorrel.

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.

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

Old classic way the preparation of 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:

1. For harvesting, you will need sorrel leaves, glass containers and metal lids.
2. 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.
3. Next, the washed leaves must be cut with a sharp knife, rather finely, so that in winter period Don't waste time while cooking.
4. Transfer the chopped sorrel to a large container. Mash with hands or crush mashed potatoes to let him juice.
5. Sterilize small glass jars. Put sorrel leaves tightly in them together with the secreted juice.
6. If there is not enough liquid, add chilled boiled water.
7. 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 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. minerals, in comparison with all other harvesting methods. Today, in this way, many housewives harvest sorrel, saving time during processing and delighting households. delicious meals in winter.

Ingredients:

• Sorrel.

Action algorithm:

1. The first one is the hardest one. preparatory stage, since the sorrel needs to be sorted out on a leaflet, remove the sick, eaten, old and yellowed. Cut off the ponytails, which consist of tough fibers and only spoil the taste of the dish.
2. 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.
3. Washed leaves first recline in a colander to glass the water. Then additionally spread on a towel or cloth napkin to evaporate excess moisture.
4. The next step is cutting, you can use a sharp knife, you can use a blender.
5. Divide the sorrel into 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.

1. Most easy way blanks - freezing in the freezer. Sort, rinse, cut, lay. Four simple steps, however, taking up quite a lot of time, will provide the family with useful and delicious greens for borscht and fillings for pies.
2. A little bit more hard way- grinding with salt, but such sorrel can be stored not in the freezer, but in a cool place.
3. You can harvest in the same way, without adding salt, the oxalic acid contained in the leaves in large quantities, is a reliable preservative.
4. Some housewives offer to improve the dish, cut sorrel and dill together, store such fragrant and tasty mixtures in jars or in the freezer.
5. It is best to take containers of a small volume, ideally - glass jars 350–500 ml is just enough to prepare a serving 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.