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 the 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
Good day, dear readers!
The long-awaited period of preparation and preservation for the winter has arrived! Today we will look at the simplest and most successful recipes for preparing sorrel with minimal loss of vitamins.
After all, what could be better on a winter day to prepare such a summer dish as And immediately your soul becomes warm, the mood lifts not only the hostess, but also the whole family! And if you prepare a salad and bake pies filled with this sour herb - in a word, fantastic. I suggest not to waste time, but rather stock up on these fragrant, sour greens for future use...
How to preserve sorrel with cold water in jars without salt. The best recipe
For preparation you need:
- Jar
- Sorrel - bunch
Cooking process:
1. First of all, prepare the jar and lid: wash and sterilize thoroughly. Then we rinse the sorrel under running water, or better yet, repeat this action several times. We select whole leaves without holes or yellowness and put them one by one in a small bunch.
2. Let's start cutting. We cut off the stems, we don’t need them, and cut the leaves as you like. I am used to cutting lengthwise into thin strips about 1 cm wide.
3. Now fill the jar, tightly compacting the leaves to the very top.
It is convenient to close it in a container with a volume of 0.5 - 0.7 liters in order to use the entire preparation at one time. For example, a half-liter jar of sorrel is enough for a 4-liter pan of borscht.
4. Fill with cold boiled water up to the neck. We press with a spoon so that all the bubbles come out - this is air and we also remove the foam from the bubbles on top.
5. Add water until it is filled to the brim and screw on the lid. We turn it over, thereby making sure that the lid is tightly screwed on and put our preserves in the pantry!
When it's time to cook borscht or soup, we add herbs to the dish along with water. There is no need to put the leaves in a colander, rinse or drain the water, just open and add the entire contents of the jar to the pan.
Is it really a very easy and quick recipe?
Salting for the winter without sterilization
I offer the option of preparing it with salt, without sterilization and cooking. My grandmother and mother always prepared sour grass using this recipe. Everything is also very simple and fast, and the nutrients are preserved to the maximum.
Ingredients:
- Sorrel - 500 gr.
- Salt - 50 gr.
Cooking method:
1. Rinse the jar and lid well; for this recipe you don’t have to sterilize it, the only thing I do is pour boiling water over it just to be on the safe side.
2. We sort through the sorrel, selecting green leaves. Rinse in water several times to remove dust and possible dirt. Give time for excess water to drain.
3. Cut off the “legs” and chop.
4. Add the required amount of salt at the rate of 100 grams per 1 kg of green leaves. salt.
5. Mix, pressing a little. The grass will release some juice and decrease in size.
6. Place into jars, compacting well. Close the lid tightly without sterilizing; you can use a nylon lid. We put it in a cool place.
The leaves are preserved due to oxalic acid, which is released due to salt.
Important! Before cooking, do not forget to thoroughly rinse the workpiece to remove salt.
The pickling is ready!
Quick recipe without cooking
Another popular recipe. It will take about half an hour to prepare this preservation. We won’t cook the leaves, but we’ll put them in the microwave at the highest power, I won’t languish, let’s get to work...
We will need:
Preparation:
1. Wash the leaves thoroughly and allow time to dry. Thoroughly wash two half-liter jars and sterilize them along with the lids.
2. Chop the grass as you usually do in soup or borscht. And I also cut it with the stems, they contain the most oxalic acid.
3. Transfer the chopped leaves to a plate or bowl that will fit in your microwave oven. Pour a glass of boiled hot water. Place in the microwave at the highest power (900 watts) for 4 minutes. Take out and mix the leaves.
4. Let's repeat the procedure. We send it again for 4 minutes. Remove, then stir. And again we send it for 1 minute, and I think you already guessed it - mix it. Our leaves evenly acquired a dark marsh color, as if they had been heat treated.
5. Transfer to a jar, lightly compacting it to more tightly fill the space along with the resulting water.
We will not add anything else; this plant contains a high acid content, due to which neither vinegar nor salt are needed. It keeps well at room temperature.
6. When the jars are filled, roll up the lid using a seaming machine. Turn it upside down to make sure the lids are tightly closed and there is no leakage.
7. Cover with a kitchen towel and leave until completely cool.
That's all!
The preparation is ready, isn’t it as simple as shelling pears? Write in the comments how you like this preservation recipe?
Canning sorrel without salt
Now I will share with you a recipe on how to prepare green leaves easily and quickly without salt. It couldn't be simpler! And on cold winter days, by preparing sorrel soup, you will plunge into summer!
For preparation you need:
- Sorrel;
- Cold boiled water;
- Screw-on jars and lids.
Preparation:
1. First of all, you need to prepare the jars: rinse thoroughly and sterilize along with the lids.
2. Then we get to work on the sorrel. We select whole green leaves, discard the rest, eaten by bugs, yellowish ones, we don’t need them. We thoroughly rinse the herb in water, preferably several times, then place it on a clean towel to drain off excess water. When preserving, it is not necessary to dry it completely from moisture, it is enough so that there is no excess water.
Then we fold the leaf to the leaf into a bundle and begin to cut. We cut it as usual into soup or borscht, according to your desire.
When cutting, do not press down the leaves too hard to avoid crushing them.
Also, you should not chop it too much, as when cooked, the sorrel will shrink slightly in size.
3. Pour 500 ml into a large iron bowl. water, put on fire and bring to a boil.
Important! Water at the rate of 1 kg of sorrel per 0.5 liters of water. If you have more greens, then calculate how much water you need.
Water is needed to steam the plant well, but if you take more, it’s okay, anyway, only canned leaves will be put into the jars.
4. As soon as the water begins to boil, add the sour herb, cover with a lid and reduce the heat.
5. Steam for 10-15 minutes, depending on the amount of greens. Every 4 minutes, stir so that all the leaves change from a fresh green color to dark green, as during heat treatment.
6. The sorrel boiled well and released the juice. It's time to put it in pre-sterilized jars, but without liquid. It is very convenient to use a spoon with holes; excess liquid drains through these holes. When the jar is filled to the top, pour in the juice in which the leaves were boiling, and then screw on the lid.
7. Cover the jars with a towel and leave until completely cool. One jar is enough to prepare a 5 liter pan of soup or borscht.
Since our sorrel is already ready, we throw it into the pan at the very end, let it boil a little and that’s it! The first dish is ready!
Our preparation can be stored both in the basement and in the pantry in the apartment at room temperature. The main thing is to avoid direct sunlight!
Video on how to freeze sorrel for the winter in bags?
This is the easiest way to preserve sour weed at home - freezing it in the freezer. I washed it, dried it well, chopped it, packaged it in bags and put it in the freezer of the refrigerator. I collect the plant in June and it is perfectly stored all winter, retaining all its properties, and in particular its sourness. The recipe is simple, I won’t describe it. I suggest watching a video from YouTube, where the author briefly and clearly explains how to preserve sour greens for the winter.
The publication has now come to an end. Be sure to write which method did you like the most? Or maybe you can share your best recipe with us and we will thank you so much!
That's all for me!
See you soon!
Summer is a wonderful time, it’s time for delicious fruits, vegetables and fresh herbs. This is also the time for preparations, because everyone tries to “hide” summer gifts in a jar in order to enjoy them on cold winter days.
Many have heard about the preparation, but few have heard about the sweet filling for sorrel pie for the winter. We offer a very simple recipe for preparing sorrel with sugar for the winter. From such a preparation you can make a pie, pies, or even just eat, saturating yourself with vitamins.
Ingredients for making sorrel:
- Sorrel – 1 kg,
- Granulated sugar – 200 grams,
- Jars with lids.
How to cook sorrel with sugar for the winter
Preparing sorrel for the winter requires preparing the necessary ingredients.
Rinse the sorrel thoroughly and dry it so that a minimum of liquid remains on the leaves. Chop the sorrel coarsely. You can even tear the prepared green leaves with your hands so that they do not oxidize during the cutting process.
Then sprinkle the chopped leaves with granulated sugar.
Mix carefully, do not crush the leaves with your hands, do not turn them into porridge.
Pack the sorrel with sugar into clean (sterilized jars) and close the lids. You can also not mix the sorrel with sugar in a cup, but layer the chopped leaves with a layer of granulated sugar.
This sorrel preparation is best stored in the refrigerator or in a cold cellar.
Good luck with your preparations!
Green borscht is a favorite spring and summer dish for many, and sorrel, which is a mandatory ingredient in this soup, contains many vitamins and other useful substances. Unfortunately, fresh sorrel is a seasonal green, but you can always stock up on this crop for the winter by canning it.
In this article you will find detailed instructions for preserving sorrel for the winter, from harvesting and preparing raw materials, to detailed recipes for preparing this tasty and healthy green.
Sorrel for the winter - proper preparation
Most housewives begin canning vegetables, fruits and berries in August, when the massive harvest begins. However, with sorrel things are a little different: it is better to preserve it for the winter in spring or early summer, while the leaves of the crop are still young and juicy.
It's no secret that the most common garden leaf sorrel has many beneficial properties. It is rich in proteins and carbohydrates, fiber and organic acids, as well as potassium and vitamins. The leaves of the crop are among the first to fight spring vitamin deficiency, 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 beneficial are the young leaves that appear in the garden in early spring. But how to preserve this storehouse of useful substances? This is where canning comes to the rescue of housewives. So, if you already know about the beneficial properties of the crop, but don’t know how to preserve it, this article is for you. It describes in detail the features of preparing and processing sorrel, and also contains some accessible recipes for canning it in various ways.
There are quite a lot of recipes for canned sorrel, but we will consider only the simplest and most popular of them. But any preparation begins not with studying the recipe, but with collecting and preparing raw materials.
Work on preparing 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 on time, before its leaves become old and accumulate excessive amounts 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 the raw materials. It includes: collecting leaves, washing, drying and grinding them. The next preparatory stage will be washing and sterilizing the jars. Only after this can you begin canning, the technology of which depends on the method you choose: with or without salt, sterilization or freezing. Let's take a closer look at all the listed stages and describe all the necessary steps.
Harvesting sorrel
To make canned greens tasty and healthy, you need to properly harvest the crops from the garden beds. To do this, you need to carefully cut the young leaves of the crop so that the cut is as close to the ground as possible. The collection of leaves for preservation 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 coarser, losing their taste properties and accumulating oxalic acid, which is not so beneficial for health. The leaves are carefully cut with a knife, approximately 4 cm from the ground, so as not to damage the growing point, because 3-4 crops can be harvested from one bush per season. You should know that cut greens cannot be stored for a long time, so they need to be processed.
Note: It is better to immediately place the leaves in a large bowl or pan. This will make it easier for you to sort out bad leaves or weeds that accidentally got into the container with the crop.
First of all, sort through the greens, removing any weeds, as well as yellowed, old or damaged leaves. Then the sorrel must be thoroughly washed, after soaking it in cold water. In this case, all lumps of dirt, once wet, can be easily removed. It is very important that there are no soil particles left on the leaves, because along with them harmful bacteria that are unsafe for the body can get into your workpiece. Rinse the leaves under running water and lay them 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 putting them in jars, do not be lazy to cut the leaves into arbitrary strips. It is in this form that it will be ready for canning and subsequent consumption.
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 collected mature plants. The stems of this crop are too hard and after heat treatment and preservation they will spoil the taste of the entire product. The stems of young leaves are still soft, so they do not need to be removed. After this, the leaves can be cut into arbitrary pieces and begin washing the raw materials for preservation.
Flushing
Even if you have removed visible dust and dirt from the surface of the leaves after collection, this does not mean that the sorrel can be immediately sealed in jars without washing. The fact is that during growth, pathogenic microorganisms invisible to the eye that can cause harm to health can accumulate on the surface of the culture. Therefore, before rolling, the raw materials must be thoroughly washed (Figure 2).
Proper washing of chopped greens is carried out as follows:
- Pour water into three large bowls. It is advisable that the size of the containers matches the volume of your harvest.
- First, place the chopped raw materials in the first bowl and rinse thoroughly with water. After this, 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: transfer them little by little: according to the volume that fits in your hand at a time.
- The water from the first bowl can be drained and the container itself can be rinsed. The product in the second bowl is thoroughly rinsed and transferred by handfuls into a third container with water.
- In the third bowl, the procedure is repeated, and the already washed product is re-placed in the first bowl.
Figure 2: Proper rinsing of greens When all the greens are back in the first container, you need to fill it with water and repeat the washing cycle one more time. This way you will be sure that there are no traces of dust, dirt or pathogens left on the surface of the leaves.
How to seal in jars
You can preserve sorrel with or without salt. There is no significant difference between these recipes, since all such preparations are stored throughout the winter. In fact, the canning recipe comes down to personal preference.
Note: Some people prefer to cover these greens with salt, so that they end up with a ready-made product that can be immediately added to the borscht. But there is an opinion that such a product is too salty and is not suitable for everyone. If this is your first time canning these greens, we recommend trying several methods to determine which one is right for you.
The canning technology looks like this:
- Take a large saucepan and fill it with plenty of water. On average, 100 grams of raw material should contain 100 ml of water.
- When the water comes to a boil, start adding handfuls of the greens, shaking off any remaining water over the bowl in which they were placed.
- Once you have added all the greens to the pot of boiling water, stir the mixture with a spoon. It will constantly float, and you will need to constantly stir it to ensure that each leaf is cooked in the boiling water.
- When adding greens, the boiling slows down and gradually stops, so there is no need to reduce the heat. Just wait for it to boil again and boil the raw materials in hot water for three minutes. After this, the pan can be removed from the heat.
Figure 3. Preserving greens in jars You also need to prepare jars with lids in advance: wash and sterilize them. The containers should be placed as close as possible to the pan with the hot product. You just need to scoop up the green mass with a spoon and fill the jars, trying to ensure that the mixture reaches almost to the top of the neck. After this, the jars need to be closed or rolled up with lids and turned upside down to cool (Figure 3).
For canning, you will need small jars: from 200 to 500 g. For example, a 200-gram jar is enough to prepare a 2-liter pan of borscht. It is not advisable to use larger containers, since the contents of an open jar cannot be stored for a long time, even in the refrigerator. The prepared jars must be thoroughly washed with hot water and soda and sterilized. Seaming lids also need to be kept in boiling water for some time. Having completed all the preparatory work, you can begin the canning procedure (Figure 4).
Figure 4. Preparing containers for canning Most often, sorrel is preserved with the addition of salt. In this case, the chopped greens are placed in sterilized jars and filled with boiled, chilled water with the addition of a pinch of salt. Sealed jars are stored in a cool place. You can also salt the prepared raw materials at the rate of 30 g of salt per 1 kg of greens, lightly grinding them together. The mass is compacted tightly into sterilized jars, covered with scalded plastic lids and stored in a cool place, for example, in the refrigerator.
Additional Ingredients
To prepare tasty and healthy green borscht in winter, sorrel can be combined with other ingredients, for example, 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 placed in one large bowl. Further steps will be the same as in the recipe above. The pan 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 the greens into it. The mixture should boil for three minutes, after which it can be poured into sterilized jars and rolled up.
Nettle and dill can be used as additional ingredients when preparing sorrel. When collecting greens, choose only young, succulent leaves, remembering to use gloves to protect from 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 1:1, that is, for every 100 g of greens you will need 100 ml of water. The resulting composition is poured into sterile jars, rolled up and left wrapped until it cools. Since sorrel itself contains a large amount of acid, there is no need to add other additives responsible for the sterility of the product. The dressing for green borscht is ready.
In another old recipe, sorrel is combined with green onions and parsley in a 2:1:1 ratio. All greens are prepared in a way already known to you and slightly salted to release the juice. The green mass is placed in boiling water and simmered until slightly reduced in volume. Thus, we get greens in their own juice, which are placed tightly in a jar and covered with a lid.
Beet tops add originality to the prepared sorrel. The crushed ingredients in equal quantities are placed in jars and filled with hot water. In this case, for 1 liter of water-beetroot-oxalum mass you will need 1 tsp. salt. The jars are screwed in the usual way. This preparation is perfect as a filling for pies and pies. It is also practiced to combine sorrel with celery and cilantro. In any case, the ratio between sorrel and other greens 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. Next, it is laid out in sterile jars and rolled up. Adding salt is not required, since the product is perfectly stored due to oxalic acid, which is an excellent preservative.
Preserving sorrel for the winter in jars without salt
The salt-free canning recipe is considered the simplest, since the preparation requires only the greens themselves and hot water. To do this, the washed and chopped sorrel should be gradually poured into a pan of hot water, brought to a boil and boiled for 3 minutes. After this, the mixture can be immediately poured into sterilized jars and rolled up. Such preparation can be stored on the balcony or in the pantry until the new harvest (Figure 5).
If you don’t want to bother with boiling water, there is an even simpler recipe for preserving these greens for the winter in jars without salt. To do this, you need to prepare greens and water. It should be poured into a saucepan and brought to a boil. While the water is heated and boiling, you need to thoroughly rinse the leaves and cut them into arbitrary pieces. If you have little time, you can not even cut the greens, but roll them into jars with whole leaves.
Figure 5. Winter preparations without salt You also need to sterilize the jars and lids, and cool the boiled water to room temperature. When the liquid reaches the required level, simply put 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 using 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 dipped into the boiling liquid and kept under water, waiting for the second boil.
Figure 6. Harvesting greens in a water bath The oxal mass is boiled for 3 minutes, then removed from the heat and placed in prepared jars, closing them with metal lids. The 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 delicacies.
Note: This method also has opponents who claim that twice-digested sorrel (during the preservation process and when preparing soup) does not have any beneficial 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, the prepared sorrel is placed in jars, filling them not to the very top. The jars are then placed in a pan of hot water. As the jars warm up, the leaves begin to release 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, one jar contains a large amount of greens.
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 canning is not to give the greens a richer taste, but to preserve the maximum of nutrients in the crop (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 The sorrel must be thoroughly washed and cut into pieces. Next, the raw materials are tightly placed in sterilized jars. Add salt and vinegar to the water, mix the mixture thoroughly and immediately pour into the jars. The containers need to be filled with water so that the liquid almost reaches the neck, but completely covers the greens. After this, 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 serves as a preservative, the greens retain not only all their beneficial substances and vitamins, but also their 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 preserve sorrel with the addition of vinegar. The following recipe will be useful for them. For 1 liter of cold water you will need 1 tablespoon of salt and 100 g of 9% vinegar. The washed and cut leaves are placed tightly in sterile jars.
Add salt and vinegar to cold water separately and mix everything. The resulting solution is poured into jars with green mass and immediately rolled up. The advantage of this method is that sorrel cannot be cooked, and therefore does not change its color and taste.
How to preserve sorrel without water
Canning sorrel without water is called cold salting. To prepare this recipe, you will 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 harvest of greens and do not want to waste time preserving it in the usual way. As with other recipes, you first need to properly prepare the product: rinse it thoroughly in several containers with water, and then randomly cut it into small pieces.
Figure 8. Winter preparations without water Further steps will be very simple: the prepared and chopped greens need to be salted, using 30 grams of salt for each kilogram of raw materials. After this, the greens need to be kneaded with your hands so that the salt is absorbed into the plant tissue. Next, you can simply pour the mixture into pre-sterilized jars and close with plastic lids. Due to salt, which acts as a natural preservative, such preparations are stored well 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 chopped, and then packaged in individual ziplock bags 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 harvesting sorrel 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 the greens. Therefore, there are many simple recipes that allow you to preserve sorrel without heat treatment (Figure 9).
Here are some of them:
- Clean, crushed leaves are cut and compacted tightly into a sterile jar, filled with cold boiled water, rolled up or tightly closed with a nylon lid. Store in a cool place.
- The washed and chopped sorrel is placed in a prepared container and poured with boiling water. They wait until the air bubbles come out, compact the green mass, add water to the very top and roll up the cans. Such preparations can be stored even at room temperature.
- Sorrel and dill are sorted, washed and chopped. In this case, you need to take a quarter more dill than sorrel. The sorrel is compacted into jars and sprinkled with dill on top. The greens are poured with cold boiled water and covered. Store in a cool 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 they are not thawed and then frozen again.
Freezing technology includes several stages:
- Collection and preparation of green mass;
- Thorough washing of leaves;
- Grinding of raw materials;
- Blanching greens for 1 minute, which does not affect the quality of the product;
- Straining off excess liquid. To do this, remove the greens from boiling water with a slotted spoon and leave for a few minutes to drain.
- Drying of raw materials;
- Packaging in plastic bags;
- 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 pureed in a blender, which is placed in small containers and sent to the freezer. Chopped leaves can also be packaged in containers, filled with chilled boiled water and stored at sub-zero temperatures. With any of the freezing methods, you will be able to preserve the appearance, aroma and beneficial properties of the product.
Another simple and inexpensive option would be drying sorrel. To do this, the prepared leaves are washed and laid out in an even layer to dry. The dried leaves are stored in a glass jar with a lid.
When cooking, pour 0.5 cups of boiling water over half a glass of dry sorrel, 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 borscht dressing or sauce.
A simple homemade recipe for canning sorrel is given in the video.
A storehouse of vitamins – there’s no other way to describe sorrel, which occupies a very small corner of a 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 a tasty, but also a very healthy 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 in winter an open jar can be used at a time.
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
- Only the leaves will be used for harvesting, so after carefully collecting the greens in a bunch, you need to cut off the petioles. The prepared leaves are filled with a large amount of water and changed several times. All dust and sand should be washed off the leaves. Then the sorrel is transferred to a colander or onto a kitchen towel to remove excess moisture.
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 at 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
- green onion – 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, spread in a 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 the 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 the unpleasant consequences of storing sorrel for the winter, it must be thoroughly 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 the beneficial substances of sorrel are preserved when prepared in this way, 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 of granulated sugar. The sorrel is packed tightly into jars, alternating it with layers of sugar. The top layer should 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. You can use 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 place on a towel to 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.
By adding a pinch of 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
- citric 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. Due to the large amount of 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!
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